Hurray, Meat-free Monday again! Even if I’m not a veggie I prefer to eat less meat than in the past. Beetroot is season now so it was simple and straightforward to cook a soup and adore its lovely colour in a nice glass. Pickled beetroot is widely known but not too many know here that the taste of baked beetroot is totally different than normal. It’s the same for cauliflower, pumpkin, butternut squash and so on, and I always prefer to bake instead of cooking them. Theirs flavor is much more intensive! Beetroot and goat cheese are always hand-in-hand, thyme gives it a little bit twist. Next time I would put the cheese into the grill for a couple of minutes as it would be much more impressive a slice of warm cheese served with really cold soup.
4 small beetroots (raw)
some olive oil
1 tin coconut milk
1 orange or seville orange juice
a pinch of salt
app. 100 gr goat cheese
some sprigs of fresh thyme
- Preheat oven to 180 C. Wash the beetroots carefully, trimm the stalks and put them on a slightly oiled aluminum foil. Wrap them, sprinkle with some salt and bake in the oven for 40 minutes. They are ready if the fork goes in easily.
- Remove from the oven and leave to cool to room temperature. Take a pair of plastic gloves and peel and dice them. Peel, core and dice the apples.
- Put the beetroot, apple, coconut milk, orange juice and salt into a food processor. Pulse on medium for a few minutes until gets thick and creamy.
- Pour the mixture into a pan and heat on medium for a few minutes. Taste and add some more salt or orange juice if necessary. But always keep in mind that the taste of that will be different when it gets cool, so taste again before serving! Pour the mixture over a sieve and leave to drip.
- Take the pulp into a plastic bowl and can use it up in a really nice beetroot brownie, for example. Then pour the liquid into a plastic container, cover with a lid and leave in the fridge for a couple of hours or better for a night.
- Before serving put the cheese into the grill and heat up. Divide the soup between plates or glasses and nicely arrange some cheese on top. Garnish with some fresh thyme.