How can something so simple be so delicious? I made 1/2 the recipe to use as a starter with a simple salmon loaf with roasted potatoes and brussels sprouts. My only change was to use a tsp. of chicken soup base instead of salt (the soup base is quite salty) just to add a bit more flavor. I would also suggest saving slightly less cooking liquid so that you can use the whole amount of buttermilk. I only used about 2/3 of the recommended amount because I didn't want to have a thin soup; in retrospect, I would rather have more buttermilk and less beet cooking liquid. Be sure to get your beets really clean b/c the cooking liquid is your "stock."