Makes about 4 pints
10 large beets, peeled and grated
5 pints water
1 onion, minced
1 1/2 teaspoons low sodium salt
2 tablespoons Splenda
1/4 cup lemon juice
1 cup low fat crème fraîche
Combine the beets, water, onion and salt in a large pan or soup kettle.
Bring to the boil and cook over low heat for 1 hour.
Add Splenda and lemon juice.
Cook a further 10 minutes.
Cool on the hob and then chill in the refrigerator for one hour.
Garnish with crème fraîche.
If you like, you can serve with boiled new potatoes.