Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.

Heat the olive oil in a large saucepan.

Add the onion and fry gently for 2-3 minutes.

Add the beetroot and carrots.

Fry until cooked through.

Add the stock and bring to the boil.

Reduce heat to a simmer for 20 minutes or until the vegetables have cooked through.

Blend the soup until smooth.

Serve, delish topped with a spoonful of horseradish sauce.