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Serves: 4

450g Fresh Beetroot

2 Onions

1.5tbsp Olive Oil

100g New Potatoes

1 Cooking Apple

Juice of 2 Oranges

1tbsp Creamed Horseradish Sauce

800ml Beef or Vegetable Stock

Salt and Pepper

Cream to Swirl

100g Cream Cheese

50ml Natural Yogurt

1tbsp Finely Chopped Chives

4 Slices Dark Rye Bread

Black Pepper

At a time of year when meals can start to feel like endurance events, this new book – by Masterchef’s Hannah Miles – is full of brilliant combinations for warming light bites with style

  1. Preheat the oven to 180˚C, Gas 4.
  2. Begin by peeling the beetroot and onions and then chop both the onion and beetroot into wedges and place in a roasting pan. Drizzle with a little olive oil and season with salt and pepper. Roast for about 30 minutes until the beetroot are just soft. If the onions start to brown before the beetroot are cooked, remove them from the oven and set aside until the beetroot are ready. You can tell they are cooked when a sharp knife slides out easily.
  3. Place the roasted beetroot and onions in a large saucepan. If you are using new potatoes, cut them in half and place in the pan without removing the skins. If you are using larger white potatoes, peel them and cut into pieces and place in the pan. Peel and core the apple, chop it into pieces and add to the pan. Add the orange juice, horseradish and stock to and simmer for about 20-30 minutes until the potatoes are soft.
  4. Pour the soup into a blender or food processor and blitz to a smooth purée. Return the pan and keep warm until you are ready to serve.
  5. For the rye toasts, whisk the cream cheese and yogurt until thick and smooth in a mixing bowl. Stir in the chopped chives. Lightly toast the rye bread. Spread the cream cheese mixture over the slices of rye, decorate with some extra chives and sprinkle with a little freshly ground black pepper. Pour the soup into bowls, swirl a drizzle of cream over the top, if using, and serve with the rye toasts.

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