Serves 6 mains or 8 starters you need
3-4 medium sized beetroot, well washed and quartered. I leave the stalks and leaves on.
300ml vegetable stock
¼ English cucumber
½ red pepper, pips removed
1 small red onion
About 20cm stick celery
1 clove garlic
500ml tomato juice (I use tetra-packed juice)
20ml red wine vinegar
To prepare
Wash the beetroot very well to remove any sand particles, particularly where the leaves meet the root.
Cut the roots into quarters, place them in a microwaveable bowl with the stock. Cover with a lid or wrap and microwave on high for 5 minutes or until the beets are soft.
Allow the beetroot to cool to room temperature.
Place all the ingredients into a blender and blend until smooth. If it is too thick add more tomato juice.
Serve well chilled.
Add a swirl of sour cream or plain yoghurt. A green salsa, such as cucumber, herbs, micro herbs and/or avocado also looks and tastes good.
