The majority of the beetroot have been given away but at least some of them made it back to the house. Last night I finished making the beetroot soup.
Top and tail the beetroot clean them slightly. Crush some garlic cloves. Put everything in a baking tray and cover with foil. Roast them in an oven for 45 minutes at 180 degrees C or until cooked.
Remove them & wait until they have cooled … peel the beetroot, squash the roasted garlic through a fork and put them in a pan with a can of coconut milk. Blitz them until smooth.