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Wednesday, 29 June 2011


I roasted 2 large beetroot and boiled the rest in this recipe but if you don't have the time or couldn't be bothered, just boil all of them. If you want to make this even more simple, substitute white balsamic for normal vinegar, the yoghurt for cream or sour cream and, leave out the horseradish, mushroom goo and prosciutto. The reason I have added mushroom here is, the gear we ate in Poland included mushroom pierogi. Pierogi is like ravioli and I was too lazy to make that.

500gms beetroot peeled (6 medium and 2 large)
Salt and Pepper
Olive oil
2 whole garlic cloves
2 garlic cloves chopped
1 onion diced
1 tbs white balsamic (more may be necessary)
1 tbs horseradish cream
2 cups stock
3 slices grilled and chopped prosciutto (or crispy bacon)
Yoghurt (or cream)
Mushroom goo (I made a very simple version for this)

Peel all of the beetroot. If bothering to roast, wrap the largest 2 beets in foil with a garlic clove, rosemary, some olive oil, salt and pepper in each and roast in a oven for about 40 minutes at 180C or until tender. Cover the remaining beetroot in water in a small-ish pan and bring to the boil then simmer until tender. Reserve the boiling water. Once cooked, allow to cool then dice, with the roasted versions in bite sized pieces.
Saute the remaining garlic and onion in a large saucepan. Once translucent add the chopped boiled beetroot, stock and about half of the reserved cooking water. Bring to the boil and simmer for a couple of minutes. Add half of the parsley, yoghurt, the garlic from the roasted beets, the horseradish and vinegar. Use a stick blender and puree into a soup. If the soup needs more liquid add some more of the cooking water. Check the soup for seasoning adding more of whatever it needs (salt, pepper, vinegar, yoghurt or horseradish).
Spoon into bowls and finish with a little chopped parsley, mushroom goo, chopped proscuitto and some more yoghurt.

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