Ingredients (Serves 4)
Remove the leaves and stalks from the beetroot but don’t cut off the crown and base as this will cause flavour to be lost. Wash under cold water, being careful not to pierce the skins, then boil for about 20 minutes. Take care not to overcook the beetroot – it should be easy to pierce with the point of a sharp knife when done. Drain, leave to cool slightly, then rub off the skins. Chop into small pieces and set aside.
Heat a little oil in a pan and gently fry the onion until soft. Add the beetroot, cook for 2 minutes, then stir in the stock so it covers the vegetables by an inch, season and slowly cook for 30 minutes.
Transfer to a blender and blitz, gradually adding the orange juice at intervals and tasting frequently until the flavour and consistency is to your liking. Season, then spoon into serving bowls and garnish with a swirl of natural yoghurt or crème fraîche.