Classic Ukrainian borscht is turned on its head by using different preparation techniques, but retaining all the flavour.
Peel all vegetables.
Cut the beets and toss them with honey, vinegar, and oil. Set aside.
Cut the potatoes and toss them with the oil and dill weed. Set aside.
Line a cookie sheet with parchment paper. Place beets on one half of the sheet and the potatoes on the other. Spread out so that it is in one layer.
Roast in 400F oven for around 20 minutes until golden and soften.
Meanwhile, place green beans and edamame in a pot with water on the stove. Bring to boil to heat. Drain. Keep warm. You can season with salt if you wish.
Cut carrots and cabbage and set aside.
In a frying pan, add some oil, the cut onions. Stir-fry until softened. Set aside. Keep warm.
When serving, add all together in a bowl and toss or plate in rows.
Add yogurt and more dill weed on top. Season with salt and pepper if you like. If you'd rather, consider making a dill sauce and spread over top.