The Ingredients
2 beets
12 beet veggie stock cubes
1/4 diced red onion
1/2 container cream cheese
sea salt
I had beets, veggie stock, and cream cheese that I was determined to turn into a delicious recipe.
First, dice the beets and onion. Throw them into a crock pot with the veggie stock cubes. Then, add cream cheese and sea salt. Stir occasionally. Leave on high heat for about one hour. Then, purée using an immersion blender. The final product ends up being a lovely magenta color. Enjoy!
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