Pink is having a massive moment thanks to the Barbie movie, but we were on the fuchsia train long before. Case in point, this chilled beetroot soup which is pretty and delicious enough to have all year round.
Ingredients:
- 2 small beetroots
- 2-3 tablespoons lemon juice
- 400 mililiters water or vegetable stock
- 3 cups Greek yogurt
- 3-4 tablespoons dill, finely chopped
- 4 tablespoons chives, finely chopped
- 10 radishes, coarsely grated
- 1 cucumber, peeled and coarsely grated
- 1 garlic clove
Instructions:
- Peel the beets and grate them coarsely. Place them in a large pot with the water or vegetable stock and lemon juice. Cover and bring to a boil. Allow to simmer for 5 minutes before removing from the heat and leaving to cool completely.
- Once the mixture has cooled, add the remaining ingredients, season to taste, and stir thoroughly. Refrigerate for 4 hours before serving.
