Raw BorschtBy Victoria Boutenko
Serves 7 to 10


3 beets, peeled
1 small root ginger, sliced
3 to 4 cloves garlic, peeled
6 to 7 bay leaves
2 carrots, chopped
2 stalks celery
2 tablespoons apple cider vinegar
1 tablespoon agave*
3 to 4 oranges, peeled, seeds removed
1 cup olive oil
sea salt to taste
1/2 cup walnuts
1/4 head cabbage, diced or grated
1 to 2 carrots, diced or grated
1 bunch parsley, diced or grated


Blend the beets, ginger, garlic, and bay leaves with 2 cups water in a blender or Vita-Mix. Pour the mixture into a big bowl.

Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil, and sea salt with 2 cups water about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend.

Pour in the same bowl and stir. Add the cabbage, carrots, and parsley to the blended mixture. Stir and serve.

*The original recipe uses honey, which is not a vegan ingredient.
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