Heat the butter in a pot over a medium heat, add onion and sweat until soft.
Add in the beetroot, potatoes, salt & pepper and cook for a further 5 mins, stirring occasionally.
Add 1 pint of stock and simmer until the potato is tender. Stir in the balsamic vinegar.
Liquidize until lovely and smooth, add more stock if needed.
Put the pot back on a gentle heat and add in the goat’s cheese, stirring until it has melted.
Adjust seasoning, if needed, before pouring into warm bowls and serve with some delicious, fresh beetroot crisps!
Enjoy x