Beetroot soup with hazelnuts, spring onions and goat cheesePosted: May 17, 2013
“So, Burntsugar…”, said B. “How do you make this soup?”. “Well, it is not too difficult.”, I answered. “You pick a spread recipe from last Ottolenghi’s book, then decide to use boiled beetroot instead of roasted and finally get a watery yoghurt instead of a drained one.” B. looked a bit worried, but proceeded to eat its portion and lick the bowl as this had been a perfectly executed dish. Truth to be said, what could have been a really bad day in the kitchen, ended up with a delicate and colourful dish much to the delight of my
mobile calorie intake units guests. On the next episode of beetrootgate…
- 500g cooked beetroot (pay attention not to pull the vinegary ones from the shelf)
- 2 garlic cloves, crushed
- 1 small red chilli
- 250g yoghurt
- 1 1/2 teaspoon maple sirup
- 3 tablespoons olive oil
- 1 tablespoon za’atar
- salt to taste
- 2 spring onions thinly sliced
- 15g toasted hazelnuts, roughly crushed
- 60g of soft goats cheese, crumbled
Peel the beetroot and cut it in chunks
Place the beetroot, garlic, chill and yoghurt in a food processor. Blend it until you obtain a smooth paste.
Transfer to a large mixing bowl and stir in in the maple sirup, olive oil and za’atar and 1 teaspoon of salt. Taste and add more salt if necessary.
Transfer into small serving bowls (or glasses) and scatter the spring onion, hazelnut and cheese.
Serve at room temperature.