Beetroot

My beetroot have been a great success this year, a bountiful crop! Last year was a different matter, having none at all. In fact last year was a total waste of time for veg, due to the awful weather.

Anyway, I popped up to the veg garden the other day and pulled out the remaining beetroot, weighing in at around 1kg, enough for some warming soup.

I used a recipe by Hugh Fearnley Watsit...Whittingstall, crikey, thats one long name! Wouldn't ask him for an autograph, haven't got the time!

Give the beets a scrub, put in a roasting tin with a few garlic cloves (give them a smack with something heavy to release the flavour), add a few sprigs of thyme, a glug of olive oil, then add a small glass of water and cover tightly with foil. In the oven at 180C for 30/45 min til beets have softened. Leave to cool then rub off skin and chop roughly. Blitz in blender, adding veg stock til you get the consistancy you want then heat up and serve with some crusty bread. I added some Cheshire cheese on top. A tasty colourful meal!

I inadvertently created the Swiss flag while dishing up!!