Source: dLife

This is similar to the classic Eastern European beet soup called borscht.

Servings

3 lb fresh whole beets , tops trimmed, scrubbed
3 cup low sodium vegetable broth
0.75 cup red wine (dry)
2 tsp dried dill weed
3 tbsp red wine vinegar
1 pinch salt
1 pinch black pepper
4 oz fresh lemons , sliced into 8 thin slices
1 oz fresh chives , finely chopped

1 In a large pot, combine beets and broth. Bring to boil.
2 Lower heat, cover, and simmer 30 to 40 minutes or until beets are fork tender. Remove from heat. Cool.
3 Strain beets into colander over bowl to catch liquid. Peel beets, cut beets into small pieces.
4 Add water to cooking liquid to make 6 cups of liquid.
5 In food processor or blender, puree beets, wine, cooking liquid, and dill weed until smooth. Add vinegar. Sprinkle with salt and pepper.
6 Serve warm or cover and refrigerate to serve chilled.
7 Garnish with lemon slices and chives.