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Beetroot soup

Until my friend served me fresh beetroot roasted in the oven a few years ago, I HATED beetroot, my only experience being the pickled variety. I am now addicted to this red root, as is The Naughty Knight and I also grate it raw into winter salads.  If you are using fresh, local beetroot, I don't think this soup requires much seasoning as the flavours are there in the vegetable.  
  • bunch of beetroot
  • 1 medium onion, chopped small
  • olive oil
  • rock salt
  • garlic
  • 1 pt (or thereabouts) vegetable stock
  • cream/ creme fraiche/ sour cream if you have any in the fridge
  • chives/ parsley
  • salt and pepper as required
  1. Chop off the stems and leaves of the beetroot. These could be used for a vegetable stock, if you wish.  Wash and scrub the beetroots and place in roasting tray. 
  2. Drizzle with olive oil and lashings of rock salt so the beetroot is well coated.  Roast in a medium-high oven for about 45 −60 minutes or until the beetroot is tender. 
  3. Remove from oven and when cool enough to touch, skin it.  
  4. While the beetroot is cooling, fry the onion in the olive oil until soft and sweet.  Cut the beetroot into chunks and add to the onion.  Cover with stock and simmer away for about half an hour.  Season to taste.
  5. Blend together and serve with a dollop of cream/ creme fraiche/ sour cream if you wish.  Chopped chives or parsley also add flavour.