Red beet soup

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All 3 pictures on this page were borrowed from the internet.

Beet soup has a very distinctive flavor, and yes, it will turn your pee red. :-)
Choose firm medium-sized roots. Avoid soft or large specimens.

This simple recipe lets you savor the beets without (too many) distractions from other sources. Some people may appreciate some extra sugar in this.

Strain the liquid to serve red beets as a side dish or sauce and serve the liquid as a drink.

This is what you need for 2 servings:

Pic1: sliced

Pic2: chopped small - internet picture
Pic3: creamed ( = blended) - internet picture

Cut off the top and bottom of the beets. Peel with a thin-peeler.
Slice in thin even slices or chop in small pieces.
Heat olive oil.
Sauté the onion and garlic until soft.
Add the beets.
Sauté 4 more minutes over low heat.
Add the chicken stock.
Bring to a boil over medium heat. Simmer until the beets are soft, 20-30 depending how thick the slices are.
If desired, use a stick blender to liquefy the beets and thicken the soup.
Serve with some parsley for garnish, and a dollop of whipped butter or heavy cream.