Method

Preheat the oven to 200 degrees Celsius. Quarter the beetroot and place on a large piece of aluminium foil with the apples, drizzle with half the olive oil and season with salt and pepper, wrap the beetroot and apples in the foil and roast for one hour.

In the meantime, sauté the leek and onion for five to eight minutes in the remaining olive oil. Add the carrot and potato and cook for five to ten minutes.

Carefully unwrap the beetroot and pour the juice and the beets and apple into the sauce pan, add the stock and horseradish, bring to the boil, reduce the heat and simmer for 40 minutes.

Cool and puree the soup with apple juice and sour cream. Reheat and serve with baby apples and chopped chives to garnish.

Recipe and styling by Taryne Jakobi Styling.
Photographs by Vanessa Lewis.

To see more recipes by the photography and styling team visit Taryne’s blog.