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In a large pot, heat oil over medium heat
Sauté onions for 5 minutes and add garlic and ginger. Cook, stirring often, for 5 minutes
Add beets and 4 cups stock
Bring to a boil, then reduce heat and simmer for about 20 minutes until beets soften
Place mixture in blender and puree, adding remaining vegetable stock until desired consistency is reached
Stir in coconut milk, salt and pepper and julienned beets
Garnish with a dollop of Daiya Greek-style yogurt and parsley
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.