Beetroot is low calorie, naturally sweet with no fat and rich in iron. Kids love its bright colour and topping it with goat's cheese gives it an extra kick. For an adult version you can add crème fraîche and horseradish mixed together with a sprinkling of dill.
1 bunch beetroot (approx 700g) rinsed, trimmed and cut into 2cm cubes
2 tbsp olive oil
1 onion, diced
1 celery stalk, diced
1 potato (about 200g), peeled and diced
500ml chicken stock or vegetable stock
60g goat's cheese, crumbled
3 tsp hot horseradish sauce (for grown ups)
3 tbsp crème fraîche (for grown ups)
Preheat the oven to 220C.
Toss the beetroot with 1 tablespoon of oil and scatter into a roasting tin and place in the oven for 20 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large saucepan and add the onion and celery. Cook for about 10 minutes until softened. If the onions stick just add a little water.
Add the potato and cook for another 5 minutes, then add the beetroot.
Add the stock and 250ml of water and simmer for 10-15 minutes.
Allow to cool a little, then blitz in a food processor until smooth. Reheat in a pan and add a little water if needed. Season.
Just before serving, crumble on some goat's cheese or mix the horseradish and crème fraîche together. Swirl this into the soup and scatter with fresh chopped dill.