By Chris Lewis - 29th October 2015 6:08am
ADAPT food Group October Recipe
6 medium Beet root ( available Fields Farm FOC )
1 (500g) beef stock
3 table spoons olive oil
1 medium onion chopped
Sea salt and fresh ground pepper
Optional 3 gloves garlic chopped.
Place the beetroot in a large pan and boil for about an hour. Allow to cool then skin the beet. Easy as skin will just rub off. Top and tail and cut into pieces.
Warm the olive oil in a large pan. Stir in the chopped onion (and garlic if a appropriate).Cook until soft not browned. Add the beet root and cook for a minute
Next stir in the stock and add salt and pepper. Simmer for about 30 minutes until the beet root are soft and tender.
With another saucepan at the ready, add the mixture in batches to a food processor and blend until smooth. Add to the new saucepan. Repeat until the whole of the original is blended. Place the new saucepan on a gentle heat warm to serve. Do not boil.
Can be served with either a swirl of double cream or Crème Fraiche
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