Natural “phytochemicals” in root vegetables purify and strengthen your body for optimal health. This beet-based bowlful is reminiscent of Ukrainian “borshch,” traditionally used in cold weather cultures to anchor a nourishing meal.

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  • Preparation Time

    20 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating


  • Health Level


  • Serves



  1. 1 medium red onion, sliced
  2. 2 medium red or regular carrots, julienned
  3. 1 medium beet root, julienned
  4. 1 large red turnip or small rutabaga, julienned
  5. 3 Tbsp. / 50 g red or other miso paste
  6. 3 Tbsp. / 50 g tomato paste
  7. ½ tsp. / 1⅓ g cayenne pepper or paprika
  8. 5 cups/ 1200 ml water


  1. Add all ingredients to a 3-quart/liter lidded pot over high heat, and bring to a boil.
  2. Cover, reduce heat, and simmer until vegetables are tender, approximately 15-20 minutes.
  3. Serve as is or purée before serving

Serving size:2 cup / 480 ml

Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat

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Comments 10

    • Hi, ccordova. Miso is fermented soy paste, nearly always from organic soy, which makes all the difference. Miso has been used among long-living cultures and applied successfully in scientific research, and one of our very favorite seasonings. If you are sensitive to sodium, go easy on it.

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