This soup is good hot, cold or (my favorite) at room temperature.
I find it to be a very cooling and cleansing in the summer time when beets are in season.
As with most of my recipes, the ingredient portion is flexible.

• 2 lb. fresh, peeled & chopped BEETS
• 1 large, peeled & chopped CARROT
• 1 medium, peeled & chopped POTATO
• SHALLOT chopped
• STOCK (water works with Bragg's Liquid Aminos) to cover
• SEA SALT and PEPPER to taste
• dash of CELERY SEED
• 1 LEMON zested and juiced
• OLIVE OIL

Optional:
BUTTER, SOUR CREAM, PARMESAN CHEESE

• Saute Shallots in Olive Oil until transulcent
• Add Beets, Carrot and Potato and cover with stock. Add Salt, Pepper, Celery Seed
• Simmer until tender
• Add butter if desired
• Add the Juice and the Zest of a Lemon
• Puree and cool in refrigerator. Best if eaten the next day.

Traditionist serve it with Sour Cream.
Can be topped with Parmesan Cheese.