Ingredients:

  • 2 cups (300g) cooked beets, grated
  • 1 tbsp (15ml) lemon juice or apple cider vinegar
  • ½ tsp (3g) salt
  • 2 cups (480ml) kefir or buttermilk
  • 1 cup (240ml) cold water or chilled vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) sugar
  • 1 cup (60g) English cucumber, finely diced
  • 3 stalks (30g) green onions, thinly sliced
  • ½ cup (30g) fresh dill, chopped
  • 2 cloves (6g) garlic, minced finely

Instructions:

  1. Grate the cooked beets into a bowl. Immediately toss them with 15ml of lemon juice and 3g of salt. Note: This pickles them slightly and saves the color.
  2. Let the beets sit for 10 minutes. until the liquid looks vibrant and glossy.
  3. In your large bowl, whisk together the 480ml kefir, 240ml cold water, 3g sugar, and the remaining 15ml lemon juice.
  4. Pour the beet mixture into the kefir base. Stir until the liquid is a uniform pink.
  5. Fold in the 60g diced cucumbers, 6g minced garlic, 30g sliced green onions, and 30g chopped dill.
  6. Stir slowly. Note: Don't overmix or you'll bruise the dill.
  7. Transfer everything to a glass container.
  8. Refrigerate for at least 4 hours. until chilled through and flavors have melded.