Velvety Roasted Beetroot Soup with Whipped Feta

Preheat your oven to 200°C/400°F. Wrap the scrubbed beets individually in foil, drizzle with a little olive oil and a pinch of salt inside the foil packet.

Place wrapped beets on a baking sheet and roast until a knife slides easily into the center. This concentrates the sugars and eliminates the watery texture of boiled beets.

While beets roast, prepare the remaining vegetables. Once beets are tender, remove from oven. When cool enough to handle, peel away the skins using kitchen gloves or a paper towel to prevent staining hands. Rough chop the peeled beets.

In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and a pinch of salt. Sauté until translucent and soft but not browned.

Add the minced garlic and cook for 1 minute until fragrant. Add the chopped roasted beets, diced potato, and vegetable stock. Bring to a boil, then reduce heat to a simmer.

While the soup simmers, prepare the whipped feta. In a small bowl or mini-processor, vigorously mix or blend the feta cheese and Greek yogurt until smooth and aerated. Refrigerate until serving.

Transfer the soup to a high-speed blender (in batches if necessary, removing the center cap to vent steam) or use an immersion blender. Puree until completely velvety and smooth.

Stir in the fresh lemon juice. Taste and adjust seasoning with salt if needed. The acid is crucial to balance the earthy beets.

Ladle soup into bowls. Top generously with a quenelle or swirl of the whipped feta, a drizzle of olive oil, fresh dill, and cracked black pepper.