I’ll be the first to admit that for a long time, I was never a fan of beetroot. Like many of us, my only experience with it was that shredded, pickled version that inevitably finds its way onto every Sunday roast plate or braai salad table.

My perspective shifted entirely the moment I tasted baby beets roasted in olive oil and garlic. That sweet, earthy depth changed everything (though you can still keep the pickled stuff!). While most people associate beetroot with a hearty, farmhouse Borscht—a wonderful winter staple in its own right—beetroot is capable of so much more. This Beetroot and Champagne soup is a testament to the plant's sophisticated side. It is gentler, more refined, and a beautiful way for a Home Healer to bring a touch of elegance to the kitchen table..