Recipe - Beetroot And Apple Soup

500 g Uncooked beetroot
1 Onion
600 ml Unsweetened apple juice
1 teaspoon Lemon juice
Black pepper
150 ml Sour cream

Peel and grate the beetroot and onion. Process with a cupful of apple
juice until smooth, add the rest of the juice, season and chill.
Looks best in glass bowls, served with a swirl of sour cream. For
convenience you could use organic beetroot juice (from health stores)
not quite so thick but still delicious.

If you think beetroot is a sad vinegary thing on motorway service
salads, think again. They are very low in calories, a tonic for blood
and a boost for chronic fatigue. Beetroot dramatically increases the
oxygencarrying capacity of the blood.

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