Roasted Beetroot Soup with Horseradish Cream
The secret of beetroots' success is its strange combination of sweetness and earthiness, which sets off ingredients that are predominantly sour, salty or both.
Pair with a delicious creamy, salty, tangy blue cheese and walnut toastie, slathered with our Caramelised Onion with Black Garlic Relish
Prep time: 15 mins
Cooking time: 1 hour
Serves: 4
-
1kg red beets4 garlic cloves (unpeeled), bashed2 or 3 sprigs of thyme1 bay leaf3 tablespoons olive or rapeseed oilpinch sea salt and freshly ground - black pepper1 litre vegetable stock For the Horseradish Cream:4 cm piece of fresh - horseradish, peeled and freshly grated, or (1 tablespoon creamed horseradish)200g sour cream, crème fraîche, or thick, plain, full-fat yogurtHandful Dill, chopped
-
- Preheat the oven to 200°C.
-
Scrub the beetroot well but leave them whole.
-
- Place them in a roasting pan and scatter around the
garlic, thyme, and bay leaf. - Trickle on the oil and season well with salt and pepper
-
Mix everything together with your hands so that it is well
coated. -
Pour a wine glass of water into the pan and cover tightly with
foil. - Roast until the beets are tender when pierced with a knife - about an hour depending on the size of the beets.
-
While the beets are roasting, make the horseradish cream: in a bowl, mix the grated horseradish with the sour cream, crème
fraîche, or yogurt. -
Remove the foil from the roasting pan and leave the beets until they are cool enough to handle.
- Top and tail them and peel or rub off the skins - they should slip off easily.
-
Coarsely chop the beets. Squeeze the soft garlic from the skins and place in a blender with the beets.
-
Process with enough of the stock to make a smooth purée, transfer to a saucepan and thin further with stock to get the texture you like.
-
Heat through over medium heat until hot but do not boil.
- Season to taste and serve with a swirl of horseradish cream.
Ingredients
- 1kg red beets
- 4 garlic cloves (unpeeled), bashed
- 2 or 3 sprigs of thyme
- 1 bay leaf
- 3 tablespoons olive or rapeseed oil
- pinch sea salt and freshly ground - black pepper
- 1 litre vegetable stock
- For the Horseradish Cream:
- 4 cm piece of fresh - horseradish, peeled and freshly grated, or (1 tablespoon creamed horseradish)
- 200g sour cream, crème fraîche, or thick, plain, full-fat yogurt
- Handful Dill, chopped
Method
- Preheat the oven to 200°C.
-
Scrub the beetroot well but leave them whole.
-
- Place them in a roasting pan and scatter around the
garlic, thyme, and bay leaf. - Trickle on the oil and season well with salt and pepper
-
Mix everything together with your hands so that it is well
coated. -
Pour a wine glass of water into the pan and cover tightly with
foil. - Roast until the beets are tender when pierced with a knife - about an hour depending on the size of the beets.
-
While the beets are roasting, make the horseradish cream: in a bowl, mix the grated horseradish with the sour cream, crème
fraîche, or yogurt. -
Remove the foil from the roasting pan and leave the beets until they are cool enough to handle.
- Top and tail them and peel or rub off the skins - they should slip off easily.
-
Coarsely chop the beets. Squeeze the soft garlic from the skins and place in a blender with the beets.
-
Process with enough of the stock to make a smooth purée, transfer to a saucepan and thin further with stock to get the texture you like.
-
Heat through over medium heat until hot but do not boil.
- Season to taste and serve with a swirl of horseradish cream.
