Beetroot Soup with Goat's Cheese One of the first soups I made from The Soup Book was Juliet Kindersley 's beetroot and apple soup (see blog of 16th January 2010). The other beetroot soup recipes in this book are chilled beetroot and tomato soup, borscht, and beetroot and gin soup. I wasn't sure about beetroot as it was something I resisted strenuously in my childhood. That said, time passes and tastes change or mature. I passed a vegetable shop last Friday and the beetroot on display outside caught my eye, so yesterday I called into "Young Stephen's" shop (my local green grocery) and bought some. The other ingredients in today's effort (a recipe by Rebecca Sullivan ) are tomatoes, apples, olive or sunflower oil (I've used the latter because we're low on the former!), onion, beef stock. The soup can be served hot or cold with Childwilkbury 's goat's cheese crumbled on top. There are two stages in cooking the soup: roasting the tomatoes...