Wash the beets (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel then grate the beets. (It’s a good idea to wear gloves when working with the beets). Place the grated beets, beet stalks, and garlic in a large soup pot or Dutch oven. Save the greens for another use. Cover the beets with 3 cups of cold water. If you need more water to cover the beets, then add a little more. Bring to a boil slowly, then turn down the heat and very gently simmer uncovered for 20 minutes. It’s important that the soup doesn’t boil too vigorously or the beets will lose lots of their vibrant colour.

Once the beets are softened, pour in the chicken or vegetable stock. Add the mustard and honey, stirring well. Leave the soup to cool to room temperature then place in the refrigerator until very cold. Remove the soup pot from the fridge and puree the soup with an immersion blender. Or, you can puree in batches using a blender - just be sure the lid is secure.

Stir in the buttermilk, whipping cream, sherry vinegar, and chopped herbs. Season to taste with salt, pepper, and a bit more vinegar, if desired. Divide into bowls and garnish with the vegetables and fresh dill. Serve immediately.