3tbsp Newgrange Gold Rapeseed oil
1kg Beetroot, peeled and cubed
1tbsp Balsamic Vinegar
1 Onion, diced
2 Garlic, crushed
1tbsp Horseradish Cream
400ml Stock, (chicken or vegetable)
1 Pear, sliced
2 tbsp Greek Yogurt
2 tbsp thyme leaves
salt & pepper
Preheat Oven 180C
Prepare your beetroot by peeling them and chopping into rough cubes, place tinfoil on a baking tray add the beetroot in the middle. Coat with 1 Tbsp of Newgrange Gold Rapeseed oil and 1Tbsp Balsamic Vinegar, add in your thyme leaves toss to combine, use the tin foil to make a parcel around the beetroot, sealing it all the way around. Put it into the oven for 30 to 40min until the beetroot is cooked through, check by seeing if you can get a sharp knife to cut through it easily.
In a frying pan add 1Tbsp of Newgrange Gold Rapeseed, add in your diced onion sprinkle with salt allow your onions to sweat down and become translucent. Add in your garlic and cook together for a few minutes.
In a blender add in the beetroot along with the rest of your ingredients; the cooked onions and garlic, sliced pear, horseradish cream, stock and yogurt, blend until smooth.
You can keep some beetroot aside to cut up and use for garnish along with some thyme leaves and yogurt too.
Add your blended soup to a saucepan to heat, once it is brought to a boil remove from the heat and serve, drizzle with Newgrange Gold Rapeseed oil and enjoy. 🙂