1 3/4 lbs. fresh beets with tops and root end removed
1/2 lb. carrots, peeled and cut into 1 inch slices
4 tbsp. butter
1/2 tsp. salt
1 tsp. lemon juice
1 tbsp. sugar

Cover beets with water and cook until very tender, up to 1 hour. At same time cook carrots in water until tender, about 30 minutes. Drain both. Remove skin from beets and process in food processor with carrots for a few seconds. Scrape down sides of bowl. Add remaining ingredients and process until smooth. Adjust seasoning if necessary. Serve warm and reheat on top of double boiler if needed.