Roasted beetroot & orange soup and beetroot chips
Roasted beetroot & orange soup and beetroot chips Ingredients500g baby beetroot30ml (2 tbsp) caster sugar4 oranges, quartered6 cloves of garlic1 large onion, quartered4 tomatoes, peeled and quartered60ml (4 tbsp) olive oilSalt and pepper500ml (2 cups) chicken stock100g crème fraîcheMethodSlice 3 beetroot very thinly.Lay on a baking tray, sprinkle with caster sugar and bake at 150C for 30 minutes.Remove and set aside.Place remaining beetroot, oranges, garlic, onion and tomatoes on a sheet of heavy foil, pour over oil, season, seal the foil parcel and bake at 180C for 45 minutes until soft.Slip off the beetroot skins, squeeze out the caramelised oranges (discarding the skins) and blend all ingredients until smooth. Place in a pot, stir in the stock and bring to a simmer.Serve topped with a dollop of crème fraîche and slices of caramelised beetroot.Serves 4-6..
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