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DIRECTIONS

To make the soup, place the beets and broth in a large pot. Bring to a boil. Reduce heat, cover, and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip the skins off the beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure the broth and add enough water, if necessary, to make 9 cups. Add half of the broth to the beets in the food processor and puree until smooth. Repeat with remaining beets and broth. Combine the batches and season with salt and pepper. Reheat before serving and stir in the lemon juice.
To make the beet greens, heat 1-1/2 teaspoons oil in a large skillet over medium heat. Add the beet greens and sauté for 10 minutes. Add water, cover, and cook until tender about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1-1/2 teaspoons oil,1/2 teaspoon salt, a dash of pepper, and the lemon juice. Set aside.
To make the apple salad, heat the oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, lemon juice, parsley salt, and pepper. Set aside.
To make the pesto, place the cilantro, walnuts, and olive oil in a food processor and process until smooth. Add the salt and lemon juice.
Place the beet-green mixture, the apple mixture, the pesto, and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.