How to Make It
Heat oven to 400°F. Wrap beets in foil. Cook for 1 hour or until tender. When cool, peel and chop.
In a large saucepan, heat olive oil. Add onion, leek, and carrot, and cook for 10 minutes or until soft. Add garlic and fennel seeds. Cook for 1 minute. Add beet, sherry, and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 25 minutes. Cool and puree.
Garnish with chives and yogurt.