River Cottage head chef Gill Meller's beetroot, yoghurt and walnuts, taken from the Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.Rate this recipe:
- 15 mins
- 20 mins
- 50g butter
- 1 tbsp olive oil
- 750g beetroot, peeled and grated
- 750ml vegetable stock
- Cumin seeds
- Golden caster sugar
- Olive oil
- Salt and ground black pepper
Set a medium-sized saucepan over a medium heat. Add the butter and olive oil. When the butter is foaming add the beetroot, stir around over the heat then add the stock. Bring to a simmer and cook for 5 - 10 minutes or until the beetroot is tender.
Meanwhile, heat a dry pan over a medium heat and toast the cumin seeds until fragrant. Tip into a pestle and mortar, grind with a good couple of pinches of salt, pepper and sugar.
Toast the walnuts in the same pan over a medium heat until toasted. Remove and toss in the spiced salt
Once the beetroot is tender, puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.
Season the yoghurt with a drizzle of olive oil and salt and pepper.
Serve the soup, hot or chilled, with a dollop of yogurt added at the last moment and the toasted spiced walnuts sprinkled on top.
This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.
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