Earthy, delicious, and such a vibrant colour. Enjoy chilled from the fridge on a hot summer's day.


  • 1.5kg Beetroot
  • 2 Sprigs Rosemary
  • 2 tbs Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 1 ltr Vegetable Stock
  • 2 Bay Leaves
  • Salt and Pepper
  • 100g Goat's cheese
  1. Preheat the oven to Gas 6/200°C Fan Oven. Clean the beetroot, trim off the tops and the roots. Leave their skins on and cut into quarters. Place in a roasting tin with the rosemary, season well with salt and pepper and toss in 1tbsp of the oil. Cover tightly with foil and roast for about 30-40 minutes. When the beetroot is cool enough to handle, peel off the skins.
  2. Warm the remaining oil in a pan over a medium-low heat and sauté the onion and garlic for ten minutes or until soft.
  3. Place the cooked beetroot in a food processor with the onion and garlic, and blitz until smooth. Scrape out the purée and put it into a pan with the stock or water and the bay leaves. Bring to the boil and simmer for 10 minutes.
  4. Discard the bay leaves and season to taste, stir in the chunks of Goats cheese and allow to melt through.