I scrubbed the beetroot and cooked it first. Then the skins slides off easily.
I diced the beetroot and added it and potatoes to a softened onion in the pan.
And then poured in two pints of stock, and simmered it for about 45 minutes. The soup needs to be whizzed in a blender. The soup is such a beautiful colour. Almost it's too pretty to eat. But not quite!
I froze quite a lot for future soup eating at cooler times of the year