Beet Soup

Before the U.S. acquired Hawaii and a dometic source of sugar with cane plantations, Northern Colorado was sugar beet country. The beets in my garden are massive. Here's a recipe for cold beet soup:

Ingredients
4 medium-sized beets without tops or roots
3 cups mild homemade beef or chicken broth or high-quality canned broth
1 tablespoon lemon juice
1 tablespoon chopped onion
herb salt, to taste
sugar (optional)
plain yogurt, as garnish (1 tablespoon per serving)

Preparation
Boil the beets until tender. Cool them to room temperature and peel. Chop the beets roughly and place them in a blender with the broth, lemon juice, and onion. Blend on a high setting until well puréed. Add herb salt to taste and a pinch of sugar, if desired. This soup can be served cold or hot. Top with a dollop of yogurt in each bowl before serving.