Prep your ingredients
Dice a cup each of carrot, onion, and celery, reserving celery leaves for garnish.
Dice beets roots and thinly slice the beet stems and leaves of one beet, reserving the rest for another use. Separate sliced stems and leaves.
Make Your Soup
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once warm, add in mirepoix (diced onions, carrots, celery) and a big pinch of salt. Cook for 5 minutes. Add diced beets, sliced beet stems, 4 cups of vegetable stock, and rosemary.
Bring pot to a boil and then reduce heat to medium low. Simmer until beets are fork-tender, about 30 minutes.
Make Cilantro Oil
While the soup simmers, make cilantro-infused oil in a small pan by heating ¼ cup of olive oil to 145 degrees. Remove from the heat and add in ½ teaspoon of W.D. Dickinson cilantro infusion and steep until the oil cools.
Bring it all Together
Once beets are fork-tender, remove rosemary sprigs and add in sliced beet greens to wilt.
Turn off the heat and puree soupwith an immersion or regular blender, adding water or additional vegetable to reach desired consistency. Season to taste with salt and pepper.
To serve, ladle soup into bowls and garnish with a dollop of yogurt, a drizzle of infused cilantro oil, and a sprinkle of celery leaves.