1 lb To 1 1/2 lb beets
1qt Water
1 1/2 ts Salt
1/4 ts Pepper
2 tb Sugar
1/3 c Lemon juice
Commercial sour cream
Wash, scrape and coarsely grate beets.Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 to12 minutes or until beets are tender.Chill soup several hours or overnight.Serve cold, garnished with dollops of sour cream
Try this summer time BEET SOUP -

Roast a bunch of beets in 400 degree oven for an hour or so until a knife goes in without resistance (like potatoes).

Then take that out and cool. Sauté sliced red onion and a couple sliced fennel in olive oil with some fennel seeds about 15 minutes.

Rub the slightly cooled beets to remove the skin and chop. add 1 1/2 cups of chicken stock. Simmer for 10 minutes or so then add the whole thing to a blender and puree.

Add a tablespoon of fresh orange juice and grated fresh orange zest. Chill soup several hours or overnight.Serve cold, garnished with dollops of sour cream . It was refreshing, delicious and an OUTRAGEOUS color - quite festive!

The Beet greens with bacon are as good or better alone as the beets
Beet Green Gratin

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1/2 cup or more of cooked crumbled bacon
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)
Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.