Serves 3.

1 lbs Red Dog beets
2/3 large onion
1 1/3 cups Red Dog celery, thinly sliced
1 1/3 Tbsp. olive oil
Salt and pepper
1/2 Tbsp. sugar
2/3 Tbsp. red wine vinegar
2 cups low sodium chicken broth
1/4 lemon, juice of
1/4 cup plain yogurt
1 1/3 Tbsp. minced chives

Peel the beets and cut them into 1″ chunks. Peel and dice the onion, and chop the celery.

In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper. When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.

Puree the soup, and chill 6 hours to overnight.

Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste. Serve with a dollop of yogurt, and a sprinkling of minced chives.