The Benefits
Beets: This bright red root may help support stamina, lower blood pressure and promotes digestive health.
Vitamin C & B9 - Fiber - Manganese - Potassium - Iron
Beet Greens: The nutritious leaves of the beetroot may help lower blood pressure, fight inflammation and support brain health.
Vitamin A, C & B6 - Magnesium - Potassium - Copper
Cucumbers: This green elongated fruit made of mostly water may help boost digestion, lower blood sugar, promote brain health and detoxify the body.
Vitamin B, C & K - Copper - Magnesium - Potassium - Phosphorus
Radish: This brightly colored root with a bite may lower the risk of heart disease, support digestion, improve skin health and prevent diabetes.
Antioxidants - Vitamin E, A, B6 & K - Fiber - Zinc
Kefir: This fermented milk drink may help boost immunity, build bone strength, improve digestion and gut health.
Vitamin D, B2 & B12 - Phosphorus - Calcium - Probiotics
The Recipe
Ingredients:
4 small beets or 2 large beets
2 cups of beet greens (optional)
1 english cucumber, grated
5 radishes, grated
1/2 lemon, juiced
2 garlic cloves, minced
3 pinches of salt
2 pinches of pepper
2 cups buttermilk or kefir
boiled eggs, chicken or quail
fresh dill for garnish
Instructions:
1) Prepare the beet and leafy greens in advance: Place cleaned beetroots into a pot and cover with approximately 1 - 2 inches of water. Once at a rolling boil, reduce to simmer and cover. Let cook for 30 - 60 minutes (depending on size) until tender but not too soft. Once beetroot is removed, blanch beetroot greens in same pot of water. Set aside and let cool before use. At this point you should be able to remove the skin of the beet easily.
2) Construct the soup: In a large bowl, grate in peeled beets, cucumber and radishes. Add chopped beet greens, minced garlic, lemon juice, salt and pepper. Pour in buttermilk/kefir and mix to combine. Place in fridge for at least an hour before serving. 3) Serve and enjoy! Top with chopped dill and a peeled boiled egg.