Ingredients

• 2 tablespoons grapeseed oil
• 1 medium onion, chopped
• 6 garlic cloves, lightly crushed with the side of a knife blade
• 3 pounds fresh beets, peeled and quartered
• 2 English cucumbers, peeled and diced
• Salt and freshly ground black pepper
• 2 cups orange juice
• 1 fresh lime, juiced
• 1/2 cup sour cream
• 2 tablespoons chopped dill pickle

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Instructions

1. Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
2. Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
3. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.