1 tbsp. canola oil
1 1/4 c. yellow onion, shredded
1 c. carrots, shredded
6 beets, peeled and shredded in the food processor
1 tbsp. sugar
1 tsp. salt
2 tsp. red wine vinegar
3/4 tsp. ground black pepper
2 tbsp. lemon juice
1 c. plain nonfat yogurt
1 tbsp. horseradish
Chopped fresh dill for garnish

In large pot, saute onions and carrots in oil over high heat for 2 minutes. Add 6 cups of hot water. Boil for 5 minutes. Add beets and return to boil. Boil 10 or 12 minutes. Add the sugar, salt, vinegar, pepper and lemon juice. Refrigerate 1 hour. Makes 8 1/2 cups.

Mix yogurt and horseradish. To serve, divide cold soup among 6 bowls; add a yogurt dollop to each. Sprinkle with chopped dill.