Beetroot soup on the quick
Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
Once at a desired consistency, use vegetable stock or milk to thin down the mixture.
The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
Check for seasoning.
To serve, pour into a warmed bowl and sprinkle with chopped spring onions.