Begin by finely chopping the onion and celery
Fry in a little oil until softened - around 5 minutes. Add the horseradish and cook for 1 more minute
Meanwhile, prepare the beetroot. Take ⅓ of the cooked and peeled beetroot, dice it and set aside. Quarter the remaining bulbs
When the onions have softened, put the large pieces of beetroot into the pan. Pour in the stock and use a stick blender to break the soup down into a smooth liquid
Bring to a simmer and cook for 5 minutes then add the remaining chunks of beetroot and cream and heat for another 2 minutes
Just before serving, chop the dill finely and stir it into the soup along with the lemon juice
Now taste and season as required, using my measures of salt and pepper as a guide