1-lb beets, scrubbed
4 large garlic cloves, peeled and minced
1 onion, peeled, halved, and thinly sliced
1 t Dijon mustard
1 T sherry vinegar (or balsamic, or red wine vinegar)
2 c cold water
salt, to taste
finely chopped chives, (or the green parts of scallions) for garnish
1. Cook beets until tender (steam or roast). Let cool just long enough so you can handle them. Peel, then dice.
2. In a food processor or blender, combine the beets, garlic, onion, mustard, vinegar, water, and salt. Process thoroughly to a very smooth-textured puree. (This may have to be done in batches.) Taste for seasoning. Cover and refrigerate for at least 2 hours and up to 24 hours to allow the flavors to blend.
3. At serving time, reblend the soup. Taste again for seasoning. Ladle into chilled soup bowls and garnish with chives.