This cold roasted beet soup with yogurt is wonderfully refreshing and healthy. It's perfect as a starter, easydip or light lunch with some crusty bread.
2tablespoonsfresh parsleychopped, optional for garnish
Instructions
Preheat oven to 190°C/170°C Fan/375°F. Trim the stems of 6 medium beets leaving an inch attached then rinse the beets to remove any soil..
Place the whole beets on a baking tray covered with parchment paper and bake for 45-60 minutes till tender after which remove and set aside to cool.
Once cooled peel off the skin then slice off the top and bottom ends. Cut the beets into quarters and set aside.
Blend together 2 cloves garlic, 2 cups water, 1 teaspoon salt, 2 tablespoons lemon juice and 500 grams Greek yogurt till smooth. Then add the chopped 1 stalk celery and beets, and pulse 3 or 4 times till partially blended yet slightly chunky. Best served chilled, garnished with ¼ teaspoon black pepper and 2 tablespoons fresh parsley.
Notes
Wash the beets and remove any mud taking care not to tear the skin.Trim the stem an inch and a half away from the beet it doesn't 'bleed' while roasting.The beetroot is done when it is tender. Use a pair of tongs or a kitchen glove/towel and squeeze slightly to check for give.Protect your skin and clothes from beetroot stains by wearing gloves and an apron.Blend the celery and beetroot to desired consistency. I prefer to leave it slightly chunky for satisfying bite.Make ahead and chill in the fridge an hour before serving for the flavours to develop.Best served chilled, garnished with some freshly chopped parsley.Store in an airtight container for up to 3 days, or freeze for up to a month. Thaw fully before serving.