Beetroot gazpacho

Start making the beetroot juice by peeling and cutting 500g of the beets so that they're small enough to fit into a juicer. Juice and pour into a large bowl. Next make a beetroot puree with the remaining 500g of the beets, by placing them with their skin on, in a pot of cold water on a medium heat. Bring the water to the boil and simmer for approximately 40 minutes, or until the beets are soft when pierced with a knife. Then strain the water, peel the beets and place them in a food processor. Blend with a pinch of salt and a drizzle of olive oil until the mixture is smooth. Now pass the puree through a chinois (a very fine mesh seive), and then chill in the fridge. Once chilled, mix the beetroot juice, beetroot puree and apple juice in a bowl and adjust the seasoning with salt and lime. Now take the golden beets with their skin on and place them in a pot of cold water with a pinch of salt. Bring this to the boil and simmer for approximately 20 minutes, until they are soft. Once cooked, remove them from the water and peel while they are still warm. Then cut the beets into quarters and season with salt and olive oil. Finally assemble the dish by placing a couple of pieces of the golden beets in a bowl and then pouring the chilled gazpacho over the top. Now dress the rocket leaves in olive oil and place them on top of the gazpacho along with a tablespoon of natural yogurt, drizzle of olive oil and a pinch of pumpkin seeds. Serve with some toasted rye bread.