AuthorMarika RosebergDifficultyIntermediatePre-heat oven to 120ºC/248ºF. Line a large baking sheet with parchment paper.
Peel and thinly slice beetroot. Lightly toss beetroot slices in olive oil and place them on a baking sheet in a single layer. Bake for 30-40 Minutes or until crispy.
Season to your taste and set aside to cool completely.
Peel beetroot, potatoes and chop into small dice. Peel finely chop shallot. Heat olive oil in a pot, add shallots and sweat for a few minutes until soft.
Add vegetable stock, vegetables and cook for 20-25 Minutes until vegetables are soft.
Season with salt and pepper to your taste and blend using a stick blender until smooth. Add cream and blend again to combine.
Divide between warm bowls and top with a little spoonful of crème fraîche, beetroot crisps and a small pinch of flaky sea salt. Serve with crusty bread.
Ingredients
Directions
Pre-heat oven to 120ºC/248ºF. Line a large baking sheet with parchment paper.
Peel and thinly slice beetroot. Lightly toss beetroot slices in olive oil and place them on a baking sheet in a single layer. Bake for 30-40 Minutes or until crispy.
Season to your taste and set aside to cool completely.
Peel beetroot, potatoes and chop into small dice. Peel finely chop shallot. Heat olive oil in a pot, add shallots and sweat for a few minutes until soft.
Add vegetable stock, vegetables and cook for 20-25 Minutes until vegetables are soft.
Season with salt and pepper to your taste and blend using a stick blender until smooth. Add cream and blend again to combine.
Divide between warm bowls and top with a little spoonful of crème fraîche, beetroot crisps and a small pinch of flaky sea salt. Serve with crusty bread.
