Pan-fry 2 slices chopped bacon over medium-high until crisp. Add 1 peeled and coarsely grated sweet potato. Cook until tender, 8 min. Stir in 1 peeled and coarsely grated beet. Season with salt and pepper.
Heat a large pot over medium-high. Add 2 tsp oil, then 1 thinly sliced onion and 1 minced garlic clove. Coarsely grate 3 peeled beets and add to pot along with 3 cups vegetable broth and 1 tbsp red-wine vinegar. Gently boil, covered, until beets are tender. Purée until smooth. Serve with sour cream and dill.
For more recipes with beets, click here.