Heat olive oil in a saucepan over medium heat.

Add onion and sauté for 3–4 minutes until soft. Add garlic and cook for 30 seconds.

Add chopped beets and vegetable stock. Bring to a boil, then reduce heat and simmer for 25–30 minutes until beets are tender.

Blend the soup until completely smooth using an immersion blender or countertop blender.

Let the soup cool slightly.

Whisk yogurt in a bowl until smooth.

Gradually stir yogurt into the warm (not hot) soup to prevent curdling.

Add lemon juice, salt, and pepper. Adjust seasoning.

Chill for 30 minutes if serving cold, or serve slightly warm.

Ladle into bowls and garnish as desired.

Wine

• Dry Rosé

• Grüner Veltliner

• Pinot Noir (light-bodied, slightly chilled)

Cocktails

• Beet Gin Fizz

• Aperol Spritz

Non-Alcoholic

• Sparkling water with lemon

• Cucumber-mint cooler

Sides

• Rye bread or sourdough

• Goat cheese crostini

• Smoked salmon bites

• Yogurt should be room temperature before adding

• Lemon juice balances beet sweetness — add gradually

• Best served chilled or slightly cool

• Goat yogurt or skyr works well as alternatives

• Naturally pink — perfect for Valentine’s Day menus