Chilled Beetroot Soup with Crème Fraîche

Roast or boil beets: wrap in foil and roast at 200°C (400°F) 45–60 min or simmer peeled beets 30–40 min until tender.

Sweat chopped onion and garlic in butter and olive oil in a saucepan until soft, 4–5 minutes.

Add diced cooked beets and vegetable stock to pan; simmer 5 minutes then cool slightly.

Blend beet mixture until very smooth, then stir in vinegar, lemon juice, salt and pepper; chill 1–2 hours.

Toast breadstick with sesame: brush with oil, sprinkle sesame and warm in oven 5–8 min until crisp.

Serve chilled soup with a spoonful of crème fraîche in center, top with dill and lay sesame breadstick across.