"Beetroot is one of those ingredients that in some form or another ends up on almost every menu I write," says Shaun Kelly. "Its earthiness combines beautifully with creamy burrata."
- 1 tbsp olive oil
- 1 small Spanish onion, diced
- 2 garlic cloves
- 750 gm beetroot, diced (about 4)
- 1 medium floury potato, such as coliban, diced (200gm)
- 1 small fresh bay leaf
- ½ tsp ground cumin
- 1½ tbsp Sherry vinegar
- 500 gm burrata
- To serve: extra-virgin olive oil
- 1Heat oil in a large saucepan over low heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add beetroot, potato, bay leaf and cumin, place a round of baking paper directly on surface and cook until beetroot and potato are very tender (35-40 minutes), removing baking paper regularly to stir, especially towards end of cooking. Then add enough water to cover (about 1 litre), season to taste, bring to the simmer and cook until stock is well flavoured (10-12 minutes). Discard bay leaf, blend soup in a blender until smooth, add Sherry vinegar and season to taste. Divide among serving bowls, top with coarsely torn burrata, drizzle with extra-virgin olive oil, scatter with pepper and serve hot.