Raw Borscht

By Gena Hamshaw
Yield 2 servings

Ingredients:

• 1 cup beet juice
• 1 1/4 cut carrot juice
• 1/4 cup grapefruit juice
• 1/4 teaspoon salt
• 1 teaspoon apple cider vinegar (more to taste)
• a sprinkle of pepper
• 1 small beet, chopped (or half of a large one)
• 1/3 medium avocado (or 1/4 of an extra large one and 1/2 of a small one)
• 1/2 grated carrot
• 1/4 grated beet
• 1/4 chopped avocado
• sprig of dill

Method:

1. Blend all of the ingredients together in a Vitamix or powerful blender, stopping to adjust saltiness and sweetness.
2. Pour into two bowls and garnish with the chopped vegetables. (I always find that the addition of chopped veggies can make or break raw soups, which are typically smooth and in need of some texture.)