Beetroot Soup with Crème Fraîche and Goat’s Cheese

• 500 g beetroot (about 4 large ones)
• 1½ tbsp olive oil

Peel and finely chop the beetroot. Heat the olive oil in a medium-large saucepan. Add the shallot and garlic and cook, stirring frequently, over a medium heat for 5–6 minutes until the shallot is soft. Add the butter and allow to melt, then tip in the chopped beetroot. Stir well and cook over a high heat for another 5 minutes. Deglaze the pan with a splash of balsamic vinegar and let it boil dr