''Beetroot haters, listen up! Forget what you know. These are the rules that will make you love this vegetable. Scrub and don't make a cut if you plan to boil. Keep the skin on and roast with oil and spice tor the best flavour. Slice with a mandolin or grate if eating raw. Whatever you do, just eat it!'' - Laura Rowe (TASTE)
- 2tbsp olive oil
- 1 onion
- 4 potatoes
- 5 beetroots
- 600-800ml vegetable stock
- 2tbsp horseradish
- Sour Cream
- Handful Dill
Heat half the olive oil in a large pan. Add the onion and on a medium-low heat, cook gently for 5 minutes, stirring, until softened.
Add the potatoes and beetroot and cook for 3-4 minutes, stirring continuously. Pour in the vegetable stock and 600-800ml of water.
Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender.
Add the horse radish. Blend, along with half the soured cream, and whizz until smooth. Season with salt and freshly ground black pepper to taste.
Serve swirled with the remaining soured cream and garnish with dill, if you like.