• 1 pack or 300g beetroot pellets (chopped into 2" pieces)
  • 2 tsp colmans or french mustard
  • 2 tblsp cream
  • 3 inces of horseradish (grated)


  • In a large bowl mix the cream, mustard together, add the beetroot chunks and grated horseradish.


Richard's tip: If you happen to have some leftovers, add some more bullion, bring to the boil and blitz with a hand held blender. Check seasoning and serve as soup!