Beetroot is full of  vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. While the sweet beet root has some of the minerals in its greens to a lesser degree, it  also has a high source of  folic acid, iodine, manganese,  sodium, potassium, fibre and carbohydrates in the form of natural digestible sugars. Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. 

BEETROOT SOUP
The flavour of fresh beetroot is deliciously refreshing and lifts this soup out of the ordinary. Using a food processor to grate beetroot and chop apple and vegetables saves time. Serve this soup hot or chilled. Contains approximately 4 portions .Preparation time is approximately 20 minutes

RECIPE INGREDIENTS
Beetroot 4 each medium – peeled & grated
Cabbage (Red) 1 cup shredded
Onions 1 each medium – chopped
Chives 1 sprig finely chopped
Apple (Granny Smith) 1 each peeled, cored and sliced
Olive oil ,2 teaspoon
Tomato Puree 2 tablespoon
White Wine , ½  cup
Chicken Stock ,  4 cups   
Yoghurt (low fat natural) 200 g

RECIPE STEPS
Heat oil in a large saucepan. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally. Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes. Add wine. If serving hot, serve at once. If serving cold, allow to cool and then refrigerate for at least 2 hours.To serve, ladle soup into four bowls and top each with a good dollop of natural yoghurt (if you don’t have any yoghurt try using extra low fat Sour Cream). Add chives or parsley  to garnish .

Please  feel free  to send us in  any receipies that you have that contain beetroot .