Instructions: 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 oxygen-carrying capacity of the blood.

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