Preheat an oven to 180 Celsius degrees (fan oven).
Wash the beetroot, dry it and wrap tightly with aluminium foil, put in the hot oven for 30 minutes.
Peel the onion, cover with foil and put in the oven next to the beetroot for further 15 minutes.
Cut the apples in halves, cut the cores, put the matching halves together and wrap tightly with aluminium foil, put in the oven along with beetroot and onion for 45 minutes.
Peel the beetroot and apples, put in the food processor with the onion and process on high till smooth.
Combine with the stock, bring to boil, add 1 tbsp honey and the seasoning.
Serve the soup with walnuts and goat’s cheese.