• 1.5 pound beets, peeled, quartered and thinly sliced
• ½ cup red onion, chopped
• 1 TBLS fresh basil or 1 tsp dried, optional
• 2 cups chicken stock
• 1 cup freshly squeeze orange juice
• Salt to taste

Put all ingredients into sauce pan except orange juice. Bring to a boil and simmer until beets are very tender, about 30 minutes. Cool and puree. Add the orange juice. Add salt to taste (or omit). Chill before serving.

Freezes well.