Roasted Beetroot Soup

Beetroot. There was a time when the mere thought of eating it would make me shudder. This aversion was doubtlessly associated with the pickled horrors of my youth ... thick slices of soft, slimy, vinegary beetroot. Yuck.

However, after a recent and successful bid to forgive foods that in my earlier days were labeled inedible, I decided to make an "All" beetroot dish! A fresh, vibrant, sexy, beetroot soup.

This soup is healthy, wholesome and satisfying. The perfect combination for a winter warming dish. It is also wonderfully refreshing when served chilled in the summertime.

Like most vegetables, beetroot benefits from roasting, intensifying it's sweet and earthy flavour. The tangy creme fraiche pairs fabulously with the naturally sweet beetroot.

This recipe is so simple and can be made up to two days in advance. Roasting the beetroot ahead of time will make it even easier.

Serves 4

4-5 medium to large beetroot, trimmed and scrubbed
1 large onion, chopped
1 carrot, chopped
1 large garlic clove, crushed
1 sprig fresh thyme
1 large bay leaf
4-5 cups hot chicken or vegetable stock
3 tbls or more of whipping cream
Creme fraiche or sour cream to serve

Preheat oven to 400F. Wrap each beetroot individually in tin foil and cook for one hour until tender. Insert a knife or toothpick into the center to check. Allow to cool. Using gloves, pinch the skin to remove. It should come off with little resistance. Chop beetroot into bite size pieces.

Meanwhile, heat a few tbls of butter in large pan. Add onion and carrot and cook until softened, about 7 minutes. Add garlic and cook for a further 30 seconds or so. Add the bay leaf, thyme and 4 cups of chicken stock to the pan. Bring to a boil, then cover and simmer for 20-25 minutes.

Add the cooked beetroot pieces to to the pan, stir and remove from the heat. The goal here is not to overcook the beetroot in order to retain its vibrancy. Allow mixture to cool. Once cooled, discard thyme sprig and bay leaf. Transfer mixture to a food processor and blend until smooth. The soup should be thick but not too thick. Gradually add the leftover cup of hot stock if needs be. Reheat soup over a medium-low heat and slowly stir in the cream. Season to taste with salt and pepper. Serve with creme fraiche or sour cream.

Roasted Squash, Beetroot & Goat's Cheese Salad

This winter salad is bursting with flavour. It is simple, colourful and satisfying.

I love butternut squash for its nutty flavour and its tremendous versatility in the kitchen. I have prepared it in a variety of ways, sweet and savory, but I find that it is particularly yummy when roasted. Roasting butternut squash intensifies its flavour producing a wonderfully sweet and nutty taste with a deliciously silky texture. Roasted butternut squash is great in warm salads with ingredients such as goats cheese, pine nuts and peppery arugula.

So, when I came across this recipe recently, I knew I was going to love it and that it was destined to live happily on this blog. I jazzed up the dressing a little bit, added a few ingredients here and there, and as a result, was very happy with the finished dish.

I had never roasted beetroot before so I was interested to see how it came out. I didn't bother to peel it as I heard that the skin was delicious. And it was!



Feta can be substituted for goats cheese if you prefer. And to make the dish vegetarian, simply leave out the pancetta.

This salad is a great accompaniment to roast chicken. It is also pretty fantastic served with nothing more than a big glass of red wine!

Enjoy!

Serves 4

1 large butternut squash, washed and cut into wedges (no need to peel)
4 medium beetroot, trimmed, scrubbed and cut into wedges
2-3 sprigs fresh thyme
4-6 fresh sage leaves
200g (7 oz) soft goats cheese, crumbled
50g pine nuts, lightly toasted
200g diced pancetta or bacon
6 oz mixture of Spinach and Arugula/Rocket leaves

Dressing:
3 tbls balsamic vinegar
2 tbls olive oil
1 garlic clove crushed
1 tsp dijon mustard
1/2 tsp sugar or splenda (less if you have a sweeter balsamic)
Salt and pepper to taste

Preheat oven to 400F. Place beetroot and butternut squash with the sage and thyme on a large roasting tray. Toss with 1 tbls olive oil and season with salt and pepper. Roast for about 40 - 50 minutes (depending on the size of the pieces), turning half way through. Roast until the beetroot is tender and the squash is soft and golden.



Mix dressing ingredients together thoroughly. Refrigerate until needed. Fry pancetta or bacon until crisp, set aside.

When squash and beetroot are done, remove from oven and set aside to cool slightly.
Arrange mixed salad leaves onto a large platter. Place butternut squash and beetroot on top.
Spoon over the crumbled goat's cheese and scatter with the pancetta and toasted pine nuts.
Drizzle the dressing over the salad or serve along side. Serve salad immediately.