Cold day + lots of beets = Borscht

If you have never had Borscht before you are missing out. It's a Russian soup of beets, oats or barley and cream or yogurt. Super simple and a great way to use up all the beets we've been getting in our CSA share!

Scrub and bake 4 beets for 45-50 minutes  on 325 degrees. I leave the tail and root on and pour 1/4 cup OJ and 1/4 red wine vinegar over the beets and cover with aluminum foil first.

Once the beets are cooked through (test with a fork) let them cool, peel them, and chop into small cubes.

Use the liquid from cooking the beets (add water to make 1 cup) to cook 1/3 cup of old-fashioned oatmeal. Cook the oatmeal for 20 minutes or until all the liquid is absorbed.

 Puree the beets, oatmeal in a blender or food processor (add water as needed).

Return to a stovepot, add 2 cups of plain yogurt and warm through.

Serve with a dollop of yogurt on top!