Bizarre, I know. But one way to use up the multitude of beetroot. You wouldn't touch the stuff, which was probably sensible, although the chocolate and beetroot brownies have been going down without a fuss.
You'll need:
beetroot (lots - around 5 or 6)
1 onion, finely chopped
1 large carrot, finely chopped
500ml stock (mine was vegetable, but I suspect chicken would be good here)
1 teaspoon sugar
lots of salt and black pepper
plain Greek yoghurt
Wrap the beetroot in foil, and roast in a hot oven (about 180 degrees C) for an hour or so - until they're tender. Let them cool down, then peel, and blitz in a food processor.
Fry the onion and carrot in a little olive oil, until they're soft. Add the beetroot, stock and sugar, and bring to the boil. Simmer for as long as you've got - 20-30 minutes would be good.
Leave to cool, and then blend in the food processor. Season to taste with salt and black pepper, and maybe a little lemon juice.
Serve chilled with a dollop of Greek yoghurt and some crusty bread. You'll be surprised - it's actually not bad!
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