Wash, clean and pat dry the Beetroot
Coat with oil, wrap in aluminium foil and bake for 40-45 minutes in the oven at 175 degrees.
Once cooked through, remove from the foil and let it cool.
Remove the skin of the beetroot and cut into big pieces
Add all ingredients except the vegetable stock to the blender
Blend to a fine consistency
Add vegetable stock in small quantities until u get the desired consistency
Chill the soup in the refrigerator for at least an hour
Top with some whipped yogurt, fresh mint and olive oil.