The color alone makes this worth it.  Then, as a bonus, it tastes really good and is ridiculously good for you.  I could list all of the benefits of beets here, but the moral of the story is that the same stuff that gives it that amazing color is the stuff that fights a variety of cancers.  Beets also reduce inflammation and are an excellent source of folate.  Plus, this soup contains red wine (good antioxidants), lemon juice (good for the liver) and yogurt (good bacteria and improved digestion).  Its almost too much goodness to handle.  The recipe is a heavily adapted and healthified version of one from Best of Gourmet Magazine 1989.

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

And don't forget your inner hippie cosmotologist.  Rub some beet juice on your lips for a natural stain.

Prep Time:  7 Minutes
Cooking Time:  60 Minutes (plus time to chill)
Yield:  4 Servings
Ingredients:
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.