Directions:
- Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
- Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
- Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.55 Kcal (681 kJ) | ||
| Calories from fat | 45.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 164.14mg | 7% | |
| Potassium | 746.88mg | 16% | |
| Total Carbs | 27.18g | 9% | |
| Sugars | 17.63g | 71% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 1.8mg | 10% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.8 Kcal (246 kJ) | ||
| Calories from fat | 16.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 8% | |
|---|---|---|---|
| Cholesterol | 1.82mg | 2% | |
| Sodium | 59.38mg | 7% | |
| Potassium | 270.17mg | 16% | |
| Total Carbs | 9.83g | 9% | |
| Sugars | 6.38g | 71% | |
| Dietary Fiber | 2.06g | 23% | |
| Protein | 1.8g | 10% | |
| Vitamin C | 15.8mg | 73% | |
| Iron | 0.7mg | 10% | |
| Calcium | 23.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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