Prep Time: 5 minutes
Cooking Time: 1 hour 20 minutes
2 bunches beetroot, trimmed and washed (If time is short you can use canned beetroot, but the flavour is much richer and smokier with roasted fresh beetroot).
1 head garlic, unpeeled
1 teaspoon rice bran oil
1 leek, chopped
¼ cup low-fat natural yoghurt, to serve
Snipped chives, to serve
Preheat the oven to 200°C. Place the beetroot and garlic head in an oven tray. Season well with salt and pepper and cover with foil. Bake for 55 minutes, or until the beets are tender. Set aside to cool. Using disposable rubber gloves peel the beetroot and chop them roughly. Squeeze the soft garlic cloves from their skins.
Heat the oil in a large saucepan over low heat. Add the leek and cook, covered, for 5 minutes, or until soft. Add the beetroot, garlic and 4 cups of water to the pan. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Purée with a hand blender and season to taste. Ladle into bowls and serve topped with a dollop of yoghurt and a sprinkling of chives.
Energy: 311kj; Fat: 12g; Saturated Fat: 0.2g; Carbohydrates: 10.3g; Protein: 3g; Sugars: 3.2g; Fibre: 5g
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