Ingredients Click to find out more about the ingredients
600g/3-4 medium (apple-sized) beetroot grated coarsely, or chopped into small dice
125g/4oz real feta cheese
6g/1 clove garlic, chopped roughly
100g/1 medium onion, peeled and finely chopped
Salt and pepper to taste
24ml/2 tbsp sunflower oil
500g/1lb 2oz ripe tomatoes, halved
500ml/16½fl oz good strong vegetable stock (10g/1 x veg stock cube)
1) Pre heat the oven to 190C/375F/Gas 5 2) Put the halved tomatoes in an ovenproof dish flat side up. Drizzle with half the oil and add the garlic. 3) Roast in the oven for 25-30 minutes until soft. 4) Puree the tomatoes by rubbing through a sieve to remove the skin and seeds. 5) Heat the rest of the oil in a saucepan and fry the onion for a few minutes until soft. 6) Add the beetroot and the stock and bring to the boil. Season to taste. 7) Turn the heat down and simmer gently for 7-10 minutes until the beetroot is cooked. 8) Stir in the tomato purée then transfer to a blender and blitz until smooth. 9) Serve hot or clod with the feta crumbled over the top.
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