|1||leeks — chopped|
|2 cup||stock — vegetable or chicken|
|1 handful||fresh chives — roughly chopped|
|1 cup||cream — or Greek yoghurt|
|salt and freshly ground black pepper|
Bring a large pot of salted water to the boil with the whole beetroots and cook until tender (about 30-45 minutes depending on the size). Rinse beets under cold water and pull the skins off – they should come off easily. Cut the roots off and slice into quarters.
Heat the butter in a large frying pan and saute the leeks until softened. Add the stock and simmer for 5 minutes.
Place beets, leeks, stock, herbs and cream into a food processor and blend until smooth and silky. Season to taste. Add more prepared stock if too thick.
Chill or serve warm with crumbed goat’s cheese and micro herbs.
Recipe reprinted with permission of Bits of Carey.