Pre-heat oven to 180C. Place beet root, red onion, garlic, bay leaf, thyme, peppercorn in a roasting tin.
Pour 200 ml of water into the tin and place in the oven for 1 hour 15 minutes or until the beetroots are tender.
Peel beetroots and cut into small dices. Discard bay leaf and put contents of roasting tin into a small pot, with chopped beet roots and vegetable stock.
If required, de-glaze the roasting tin with 100 ml hot water and add it into the pot.
Bring to a boil and cook for a further 5-7 minutes.Transfer to a blender and whizz until smooth.
Check seasoning, add lemon juice, nutmeg and whizz again.