Beets were the bane of my childhood. They were one of those "no redeeming virtue" foods and I hated the smell of them cooking. Whether simply boiled or with sickening sauce ("Harvard Beets" were a particular horror), I avoided them. Then one day, I bravely tasted pickled beets. That was a revelation. Turns out that beets are transformed when made into a sweet-sour dish.
I've made pickled beets that stay in the refrigerator and canned pickled beets. All good. But another way to use this happy marriage of beets and sour is to make borscht. Beet borscht apparently originated in the Ukraine. (Sorrel soup is sometimes called "green borscht", though it is entirely different.) There are many variations on it, though they all use beets and vinegar or lemon for the sour touch. Some include big pieces of stew beef, and I've seen recipes calling for potatoes, celeriac, green peppers, tomatoes, parsnips, and turnips.
Probably some of those thick meaty versions make a great winter soup. But for summer, a cold light borscht can be really refreshing. Midsummer brings a bounty of beets and summer cabbage, also an important component of the dish. This can be vegetarian. I like to use a homemade beef broth in making it, but water can be substituted. Interestingly, the vegetables and the tomato paste are the only sweetening agents; no additional sugar is added.
Additional note: Borscht freezes well and can be reheated.