Courtesy of Lifeway Recipes
1 bunch baby beets with stems and leaves, peeled and finely chopped
3 large radishes or about 6 small, grated
Lifeway Lowfat Plain Kefir
1 bunch of chives or about 6 green shallots, finely chopped
Fresh dill - about 6-8 sprigs, chopped
1 English cucumber, grated
Vegetable stock
Salt and freshly ground black pepper to taste,
Minced garlic (optional)
Place chopped beets with their stems and leafs in a large pot, adding only enough stock to barely cover them and boil until tender, about 20 min; add salt to taste. Set aside and cool, reserving the stock.
In the meantime, mix all vegetables, finely chopped or grated, with dill and chives (or green shallots) in a large bowl. Add cooled beets and stock. In the final step, add Lifeway Lowfat Plain Kefir, about 12 oz., depending on the color and consistency you would like to achieve. There are no hard rules to follow. Add salt and ground pepper to taste. Serve chilled on a hot spring or summer day.