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!