The colour alone makes this worth it. Then, as a bonus, it tastes really good and is ridiculously good for you. 

The beet greens: Rinse them, chop them, steam them, and toss them with oil and lightly toasted garlic. Serve them with the soup.

4 Servings
2 lbs Beets, trimmed and scrubbed, with roots and 1? of stems attached
3 Cups Vegetable Stock
2/3 Cup Dry Red Wine
1 Large Onion, chopped
2 Tbsp Olive Oil
1 Tbsp Agave Nectar, Honey or Real Maple Syrup
2 Tbsp Balsamic Vinegar
½ Cup Plain Organic Yogurt, plus more for garnish
Lemon Juice, to taste
Fresh Chives, snipped into pieces

In a large pot, combine beets, stock, wine, and 3 cups water. Bring to a boil and simmer, covered, for 30 to 40 minutes or until beets are tender. Remove beets with a slotted spoon, reserving the cooking liquid, and peel once cool enough to be handled. Roughly chop the peeled beets and set aside. 
In a very large sauce-pan, heat olive oil over medium heat and add onions. Cook until softened, then add sweetener and vinegar. Stir to combine, then add 5 cups of reserved cooking liquid and beets. Bring to a boil then let simmer, covered, for 10 minutes. Transfer to a blender and puree until smooth, in batches. Transfer to a large bowl, stir in the yogurt, and refrigerate for at least 4 hours. Stir in lemon juice, to taste. Top each serving with yogurt and chives. Serve.