Beetroot soup with hazelnuts, spring onions and goat cheese

“So, Burntsugar…”, said B. “How do you make this soup?”. “Well, it is not too difficult.”, I answered. “You pick a spread recipe from last Ottolenghi’s book, then decide to use boiled beetroot instead of roasted and finally get a watery yoghurt instead of a drained one.” B. looked a bit worried, but proceeded to eat its portion and lick the bowl as this had been a perfectly executed dish. Truth to be said, what could have  been a really bad day in the kitchen, ended up with a delicate and colourful dish much to the delight of my  mobile calorie intake units guests. On the next episode of beetrootgate…

Beetroot soup with hazelnuts, spring onions and goat cheese (adapted from Yotam Ottolenghi and Sami Tamimi‘s Jerusalem)

• 500g cooked beetroot (pay attention not to pull the vinegary ones from the shelf)
• 2 garlic cloves, crushed
• 1 small red chilli
• 250g yoghurt
• 1 1/2 teaspoon maple sirup
• 3 tablespoons olive oil
• 1 tablespoon za’atar
• salt to taste
• 2 spring onions thinly sliced
• 15g toasted hazelnuts, roughly crushed
• 60g of soft goats cheese, crumbled

Method

Peel the beetroot and cut it in chunks

Place the beetroot, garlic, chill and yoghurt in a food processor. Blend it until you obtain a smooth paste.

Transfer to a large mixing bowl and stir in in the maple sirup, olive oil and za’atar and 1 teaspoon of salt. Taste and add more salt if necessary.

Transfer into small serving bowls (or glasses) and scatter the spring onion, hazelnut and cheese.

Serve at room temperature.