Cold Beet Borsch


  • 1 can coconut milk
  • 6-8 medium beets
  • 2 Persian cucumbers, diced
  • 1-2 tbsp green onions, sliced
  • 1 tbsp cilantro, chopped
  • 1-2 cups chicken or bone broth
  • 1 tbsp honey
  • 1 tbsp balsamic (or your favorite vinegar)
  • 1/2 tsp salt
  • lemon juice (1 lemon juiced)


  1. Wash the beets and wrap them in foil. Preheat the oven to 380 degrees. Set the beets onto a cooking sheet and bake them for 40 minutes in the oven. In summer, when it is so hot in Arizona that heating up the oven is not fun, I prefer simmering the beets for 40 min on a stovetop (low temperature).
  2. Take out the beets and set them aside to cool.
  3. Chop half of the beets and finely dice the rest.
  4. Add chopped beets, coconut milk, broth, honey, lemon juice, salt, and vinegar into a high-speed blender and blend on high for 60 seconds.
  5. Combine the rest of diced beets and cucumber and refrigerate for at least 2 hours before serving.
  6. Ladle the soup into bowls and add chopped cilantro and green onions. Enjoy!