Without a doubt, beetroot is an acquired taste. It doesn’t turn everybody on, but it does us, and we’ve come up with a corker of a recipe for you. Wildly comforting this soup makes you feel warm from the inside out. Perfect for any occasion but we love to enjoy it when it is slightly chillier or the clouds are threatening us with heavy rain. It’s even better when you add a warm bread roll to the mix! Anyway, here is what you’ll need to get you started:
Ingredients:
- 6 Beetroot
- 1 onion
- 4 cloves of garlic
- Wild Cornwall Nomad’s BBQ Rub
- 500ml homemade stock or good bouillon
- 200ml double cream
- 20cm of wild horseradish root, freshly unearthed
Method:
- Preheat the oven to 200°C, and whilst it heats make the wild horseradish cream.
- Carefully clean and peel the wild horseradish root, and then chop into small chunks and put into a nutribullet or small blender with 50ml of double cream. Blend until smooth, then add another 150ml of cream and pour into a small saucepan to heat gently.
- Cut the beetroot into even sized chunks, reserving the leaves and stalks then drizzle in olive oil and Wild Cornwall Nomad’s BBQ Rub and roast for 45 minutes.
- Fry the onion and garlic in butter, then tip in the roast beetroot and stalks and continue to sauté for a few minutes
- Meanwhile strain the horseradish cream.
- Add the stock to the beetroot veg pan and blend with a stick blender until completely smooth.
- Season generously and serve with the horseradish cream, garnish with a little dill and toasted pumpkin seeds for aesthetic glory.
If you’re hosting a dinner party, this is a beautiful dish to add some colour to your menu. Served as a starter, this amazing soup will prepare your guests for a night of the unexpected.
