- Gently fry the finely chopped onion, garlic, celery and garlic in the grapeseed oil over a very low heat until soft and aromatic.
- Add the chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.
- Add a bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.
- Puree the soup then allow to simmer for another 10-15 minutes to thicken and concentrate the flavors. Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

2025 Food Festival: May – Arugula
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.