This can be served hot or chilled.

1 T  unsalted butter or olive oil
1/4 c apple juice
1 medium onion, finely chopped
2 cloves garlic, minced
2 lbs fresh beets, unpeeled, grated
4 c broth
4 med oranges, (peel grated), juiced
2 T honey
1 t apple cider vinegar
(white) pepper, to taste
plain yogurt, as accompaniment
grated orange peel, for garnish

1. In large soup pot, heat butter or oil and apple juice over medium-low heat until bubbling; add onion and garlic. Sauté until onion is soft but not browned, about 5 minutes. Add beets and broth; bring to the boil. Lower heat to a simmer. Cover and cook until beets are tender, about 30 minutes. Let cool.

2. Purée beets in batches in blender or food processor. Return purée to pot. Add orange juice, honey, and vinegar; gently heat through. Do not bring to a boil. Season with pepper. Serve hot, with a dollop of yogurt and sprinkled with grated orange peel.