Adapted from New Kosher Cuisine by Helen Nash
"With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot."
1 1/4 pounds beets, plus 1 small beet for garnish
2 tablespoons extra virgin olive oil
1 small red onion, sliced
2 garlic cloves, sliced
1 McIntosh apple, peeled and sliced
4 1/2 cups vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
Freshly ground black pepper
Peel and slice the beets (see note).
Heat the oil in a medium saucepan. Add the onion, garlic, and apple and saut