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Gillian Veal

Roasted Beetroot and Garlic Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Café Cooking: From The Parlour to Cambo Gardens
Café Cooking

By Gillian Veal

Published 2024

  • About

This is like a short-cut borscht but we roast the beetroot to really bring out their earthy, sweet flavour.

Ingredients

  • 550 g beetroot
  • 1 head of garlic, cut in ½ across the middle
  • 2

Method

Preheat the oven to 220°C (200°C fan).

Wrap all the beetroot and the halved head of garlic in a big tin foil parcel and roast for an hour

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