One root veggie I try to include in my diet is beets. Beets are full of antioxidants, B vitamins, calcium and iron. And, did you know that eating beets can help with athletic performance? Beets have a high amount of nitrates. These are different from the nitrates found in package meats, which are toxic. These good nitrates help your circulation, resulting in more oxygen being delivered into your cells, resulting in increase athletic performance! Another reason I like to include beets in my diet is that it nourishes supports the liver. Our liver is an important organ in our body that helps with our bodies detoxification processes. Try this easy, ready for instant pot, beet soup to get more beets into your diet!
Borscht (Instant Pot Recipe) with Cashew Sour Cream
2 russet potatoes, chopped
2 chopped carrots
2 chopped celery stalks
2 cups chopped cabbage
1/2 tsp dill
1/2 tsp thyme
1 tsp sea salt
Black pepper to taste
For the cashew sour cream (optional):
1/2 cup raw cashews, soaked in water
Apple cider vinegar to taste (I just add a splash)
Clean the beets. Put 1 inch of water at the bottom of your instant pot. Put the steamer in the instant pot, then add the beets. Set the pot to steam for 7 minutes – then let sit and release steam for another ten minutes. Let the beets slightly cool, remove the skins (should be super easy) and chop.
Rinse out the instant pot, then add all of the ingredients. Cover with about 2 inches of water. Cook in the Instant Pot on the soup setting for 45 minutes.
To make the sour cream, drain the cashews, then add to a high speed blender. Just scantily cover with water and add a splash of Apple Cider Vinegar. Blend. Adjust by adding water if you need it thinner, or maybe increasing the vinegar.
When the soup is done cooking, let the pressure naturally release for 10 minutes. To serve, ladle the soup into a bowl, then drizzle with the sour cream.