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 1 14.5-oz. can of beets, with no
added salt
- 2 cups low-sodium chicken broth
- 1 cup Raspberry Mountain High Yoghurt
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup peeled, seeded, and
diced cucumber
- 2 scallions, finely sliced, white and
green parts
- 1 tablespoon parsley, chopped
- Plain Mountain High Yoghurt
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Pour beet juice from can into a large glass or ceramic mixing bowl. Slice the beets into1/8-inch matchsticks and set aside.
Add chicken broth, yoghurt, sugar, and salt to beet juice. Whisk to combine ingredients. Stir in cucumber, scallions, beets, and parsley. Cover and chill for one hour. Serve in chilled bowls and garnish with a dollop of plain yoghurt.
Makes 4 servings.
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| Calories - 120 |
| Total Fat - 1g |
| Cholesterol - 5mg |
| Potassium - 191mg |
| Sodium - 640mg |
| Total Carbohydrates - 23g |
| Protein - 6g |
| Fiber - 2g |
| Calcium - 10% |
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Serving size: ¼ of recipe. |
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