3 beets, peeled, in cubes
3 rosemary sprigs & extra for garnish
1 onion, sliced
1 leek, sliced
2 potatoes, in cubes
3 garlic cloves
1 L warm water or vegetable stock
150 g DODONI Feta
30 g DODONI fresh cow’s butter
salt & freshly ground pepper
Preheat the oven. Wash, peel and chop the beets.
Put the beets on a baking pan, lined with baking sheet, drizzle 2-3 tbsp olive oil and sprinkle salt, pepper and rosemary leaves on them. Mix gently and roast in a preheated oven at 190°C, for 35-40 minutes.
In a cooking pot heat 3 tbsp olive oil and saute the onion and leek for 2-3 minutes until they soften. Add the potatoes, garlic, salt and pepper and saute for 2 minutes.
Pour the warm water or stock on the vegetables and as soon as it boils, lower the heat and cook for 20 minutes, or until the vegetables are soft. When the vegetables are cooked through, remove from heat. Add the roasted beets and 100 g DODONI Feta in the pot and puree using a hand blender. Add the DODONI fresh cow’s butter and mix well until it melts well in the soup.
Serve the soup warm, sprinkled with the rest of DODONI Feta and rosemary sprigs.