2 tablespoons extra-virgin olive oil
4 eschalots (or 2 white onions), finely chopped
6 cloves garlic, finely chopped
1 large beetroot (400 g), trimmed, scrubbed and coarsely grated
2 celery stalks, coarsely grated
3 carrots, coarsely grated
1 teaspoon sea salt
1 tablespoon finely chopped oregano
2 cups Homemade Stock, or water
¼ cup pitted black olives, such as kalamata (for the umami flavour)
2 tablespoons lemon juice
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