This is essentially the Nigel Slater recipe "A chilled soup of goat cheese and beets" from page 052 of his book Tender, but I've adapted it to streamline the process and have added my favorite garnishes to make it my own. It's the perfect soup for a hot day, since the beets can be roasted in advance and it's served cold. I like to bring out a loaf of crusty, sourdough rye bread and a big salad to go with this, but I imagine that it would also pair well with German or Polish sausages for a heartier meal.

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