Make this recipe for Chilled Beetroot Soup – the perfect starter. Add crunchy mini Garlic Thyme Toasts and enjoy!
5 medium sized beets, washed
1 whole garlic, peeled and tops removed
1 red onion, peeled and chopped into chunks
15 ml olive oil
2 tablespoons red wine vinegar
1 french loaf
2 tablespoons crushed garlic
4 tablespoons butter
a few fresh sprigs of thyme
In an oven safe baking dish, arrange the beets, garlic and red onion.
Drizzle with olive oil and roast covered for 1 hour at 180 degrees Celsius. Leave to cool slightly.
Gently peel the skin off the roasted beets and transfer the flesh to a food processor.
Press the roasted garlic cloves in there too, and add the roasted onion.
Add the vinegar and blend until smooth.
If you wish, transfer the soup to a sieve to leave the fibre-ey pieces behind.
Add seasoning to taste.
For the toasts, simply cut the bread into slices, and spread with garlic and butter. Add thyme leaves on top and grill until toasted.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.