1kg organic beetroot
4 garlic cloves (unpeeled), bashed
2-3 sprigs of thyme
1 bay leaf
3 tbs olive oil
1 litre vegetable stock
Salt and pepper
For Horseradish Cream
3-4cm piece of fresh horseradish, peeled and freshly grated
200ml soured cream
Preheat oven to 200°C/Gas Mark 6
Scrub whole beetroot. Place them in a roasting tin and scatter with garlic, thyme and bay leaf, trickle with oil and season. With your hands, mix everything together, so that everything is well coated. Pour a glass of water into the tin and cover tightly with foil. Roast for about an hour, or until the beetroot are tender.
While beetroot are roasting, make the horseradish cream: in a bowl, mix the grated horesradish with the soured cream.
Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub of skins. Roughly chop the beetroot.
Squeeze the soft garic from the ksins and place them in a blender with the beetroot. Process with emough stck to make a smooth purée, then transfer to a saucepan and thin with further with stock to get the texture you like.
Heat through, over a medium heat, till thoroughly hot. Test seasoning, pour into bowl with horesrdish cream and dill fronds.