Haimish (home-style) food doesn’t need to taste bland. This modern Roasted Cherry Borscht takes a classic borscht recipe, deepens the flavor using cherries, and replaces processed sugar with dates and agave nectar. Because it doesn’t need to be heated, borscht has always been a logical choice for a Shabbat lunch first course. However, the easy-yet-impressive garnish brings a new sophistication to an old-fashioned dish. Instead of thinking, “been there, done that,” your guests will be asking you for the recipe!
Roasted Cherry Borscht
Servings
6 Servings
Ingredients
- 4 to 5 beets roasted and peeled
- 4 pitted medjool dates
- ½ to 1 cup fresh or frozen pitted cherries
- Juice of 1 lemon
- Dash of salt and pepper
- 1 tablespoon agave nectar
- 1 can small new potatoes rinsed and drained
- 1 dollop vegan sour cream
- Shredded or matchstick carrots sliced beets and/or sliced cucumber
Instructions
- Heat oven to 425°F. Remove beet greens if still attached. Wash the beets but don’t peel them. Wrap them in foil and roast for 1 hour. At the same time, roast the potatoes uncovered in the oven until somewhat browned. Set aside. Let the beets cool. Put on disposable kitchen gloves (unless you like to have red hands for days) and rub the skin off. Cut off any remaining root. Cut in ½ inch cubes for easier blending.
- Blend diced beets with dates, cherries, lemon juice, agave nectar, salt and pepper. Pour into bowls and add whole potatoes and optional garnishes.
- This recipe is reposted with permission from The Healthy Family, Healthy You Cookbook, by Natasha Rosenstock Nadel.
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