Almost-Instant Chilled Borscht

• 1 tablespoon canola oil
• 1/4 cup minced onion
• 1 cup coarsely shredded peeled raw beets
• 1 cup coarsely shredded carrots
• Salt
• Freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 1/2 cups store-bought fresh beet juice
• Prepared horseradish, sour cream and dill sprigs, for garnish

1. In a medium saucepan, heat the canola oil.
2. Add the onion and cook over moderate heat until softened, 3 minutes.
3. Add the beets and cook, stirring, until crisp-tender, 3 minutes.
4. Add the carrots, season with salt and pepper and cook until crisp-tender, 3 minutes.
5. Add the vinegar and cook until evaporated.
6. Add the beet juice and immediately transfer to a bowl.
7. Set the bowl in a bowl of ice water to chill.
8. Serve the borscht in small bowls, garnished with horseradish, sour cream and dill.

canola oil, onion, beets, carrots, salt, freshly ground pepper, sherry vinegar, storebought, horseradish

Taken from www.foodandwine.com/recipes/almost-instant-chilled-borscht (may not work)