Beetroot is so popular these days I’m surprised no one in East London has invented the beetroot flat white yet. They should, I’d probably be mug enough to try one because something that purple has got to be good for you right?
I’m guessing the increase in popularity is in partly down to Instagram. White bowl, purple beetroot, green leaves, it’s a killer combo. The only downside is thinking you have bowel cancer the next day because you forgot you ate a bowl of beetroot yesterday.
I originally planned this post to be a roast beetroot salad but the weather turned cooler. If you have spare, it makes a great beetroot, toasted nut and couscous salad.
Three large beetroots quartered and roasted for about 30 minutes in the middle of a medium hot oven
Half and onion
A clove of garlic
Finely chopped celery if you have it
Stale sourdough bread cut into bit-sized chunks
A bunch of parsley roughly chopped
An electric hand blender
Sweat the onion, garlic and celery in a little vegetable or rape seed oil for 15 minutes until soft and translucent.
Add the roast beetroot.
Add half a pint of vegetable stock and simmer for about 15 minutes or until the beetroot is soft enough to be liquidised with a hand blender.
Liquidise the soup.
Heat a couple of gluggs of oil in a frying pan and add your bread.
Fry the bread until golden.
Ladle the soup into bowls and throw in your croutons and chopped parsley.