4-5 large Beets, or 1 pound, washed and ends trimmed
1 tablespoon Coconut Oil, Melted
2 tablespoons Apple Cider Vinegar
4 cups low sodium Warm Vegetable Stock, separated
1 teaspoon Kosher Salt
2 tablespoons fresh Dill, plus more for garnish
Greek Yogurt, for garnish
Preheat oven to 375 degrees Fahrenheit.
Make a double-layer pouch out of aluminum foil. Place beets inside the pouch and pour in the apple cider vinegar with 1 tablespoon water. Seal pouch tightly and roast until beets are fork tender, about 45 minutes.
Place the cooking juices from the beets in the blender. Let the beets cool slightly, and rub off skin with paper towel. Add the roasted beets to the blender with the cooking juices. Next, add the coconut oil, salt, and dill. Blend until completely smooth. Add 1 cup of warm vegetable stock at a time until the desired consistency is reached. Garnish with a dollop of greek yogurt and dill.
Photographed by Alli Shepherd.