750 ml vegetable stock
4 beets
3 tablespoons olive oil
1 teaspoon dried rosemary
1 celery stalk
1 onion
Black pepper
Salt

To serve
50 ml heavy cream
Black sesame seeds
Dill

Peel the beets, dice evenly, toss with 2 tablespoons olive oil, rosemary, and a pinch of salt. Roast at 200 C on a tray for about 30 minutes until the beets are fully cooked. Chop the onion and celery stalk. Place in a saucepan in hot oil, add a pinch of salt, and fry until the onions are soft and translucent. Add the roasted beets and heat for a short while, stirring. Pour hot vegetable stock over the beets and onions and boil for 10 minutes, stirring occasionally. Blend, season to taste. Serve with whipped cream without sugar or salt, black sesame seeds, and dill.