Ingredients 

3-4 fresh fresh uncooked beetroots 

1 tin chopped tomatoes

2 red onions 

2 cloves garlic 

500ml bone broth/stock (i used chicken) 

1-2 tbsps of a good aged Balsamic Vinegar 

Handful of Kale crisps....see method below

3 tbsps of Greek yoghurt

1/2 block of Feta (reserve some for crumbling)

A few pumpkin and sunflower seeds 

3 tbsps of The Governor olive oil 

Method 

• Heat the oven to 180 C. 

• wash and peel the beets

• roughly chop beets, onions and garlic and place them all in a ovenproof dish

• drizzle over the olive oil and balsamic vinegar

• roast for 35-45 mins

Meanwhile 

Prepare the kale 

• wash the kale scrunching as you wash, remove any thick stems 

• Squeeze out as much water as possible then place inbetween 2 tea towels to remove any that’s left 

• drizzle with olive oil and season 

Next make the feta/yoghurt/olive oil dressing 

• Crumble feta into a big dollop of Greek yoghurt and drizzle in some olive oil 

• When the beets are cooked remove from the oven lower heat to 150 C and cook the kale for around 15mins

Whilst beets are cooking 

• In a saucepan add the stock and the tin of tomatoes

• once the beets and onions are cooked add these to the pan 

• Blitz with a hand blender

• Bring to the boil and let simmer for 10 mins 

• Dress the soup with the kale crisps, yoghurt/feta, seeds and a drizzle of The Governor 

www.thegovernorevoo.co.uk