- 4 large beets (yellow or red) with greens, sliced

- 1 Tablespoon olive oil

- 2 medium carrots, chopped

- 2 garlic cloves

- 1 onion or leek, chopped

- 1 burdock root

- 4 cups vegetable broth

- 1 Tablespoon lemon juice

- 1 Tablespoon balsamic Vinegar

- 1 Tablespoon fresh dill

- ½ teaspoon salt

- Dash pepper


1. Wash beets and cut off greens.  Chop the greens and set aside.  Steam or boil beets for 20-30 minutes or until done.  Cool. Take the skins off the beets and cut them into cubes.  Set aside.

2. In a pot, heat oil over medium heat and sauté the carrots, garlic, burdock and onion/leek until onion/leek is soft, about 4-5 minutes. Add in beet greens and cook till they are wilted.  Add in the vegetable broth and simmer covered for 15 minutes.  Add beets, lemon juice, vinegar, dill, salt and pepper.  Heat through. 

3. Can blend in a food processor or blender till smooth once cool enough.  Serve warm or cold.