Chilled Beetroot Soup

Put the beetroot in a medium bowl and pour over 1.5 litres of water, the salt flakes and sugar. Leave for 2 days at room temperature to lightly brine. When ready to cook, drain the beetroot and reserve the liquid. Cut the beetroot into a 5mm dice.
Put the beetroot, stock and 300ml of the reserved brine in a pan, season to taste and boil. Add the potato and cook for 15 mins, then leave to cool before covering and putting in the fridge. Add the horseradish just before serving, and top with chopped cucumber and dill.

30 mins

6 serving

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