Roast or boil the beets until tender. Once cooled slightly, peel and roughly chop.

Combine beets, vegetable broth, and lemon juice in a blender. Blend until smooth.

Chill the soup for at least 30 minutes.

While the soup chills, prepare the gremolata. Combine beet greens, dill, walnuts, garlic, and lemon zest in a small bowl.

Serve the chilled soup topped with the beet green gremolata.