Directions

1. In a medium saucepan, add beets and cover them with water. Over medium-high heat, bring the water to a boil. Then turn the heat to low and simmer until the beets are cooked (fork tender), approximately 50 minutes. Allow the beets and the cooking liquid to completely cool (place in the refrigerator once partially cooled).
2. When the beets are cold, wearing gloves, slip off the skins of the beets using your hands. Set aside one beet.
3. Slice the remaining beets and put them into a blender along with 1-1/2 cups of the cold cooking liquid. Add half the diced onion, the sliced garlic cloves, 2 of the diced Persian cucumbers, salt, pepper, ginger, red wine vinegar, port wine and vegetable broth.
4. Blend on high until mixture is completely smooth. Taste and add additional seasoning if necessary. If you want the soup to be thinner, add more of the reserved cooking liquid until you achieve your desired consistency.
5. Refrigerate the soup until it’s ready to serve.
6. Finely dice the remaining beet and add to the remaining ingredients (onion, cucumbers, and avocado). Fill 4 bowls with the chilled beet soup and sprinkle the diced vegetables on top along with the microgreens. Drizzle with some Greek yogurt and serve.