Chilled Cucumber Soup with Roasted Baby Beets

Ingredients in this Recipe

1 1/2 cups plain whole milk yogurt
2 small onions, cut into 1/4 inch dice
3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1 inch thick pieces (4 1/2 cups)
3 tablespoons coarsely chopped fresh flat leaf parsley, plus more for sprinkling
3 tablespoons extra virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
3/4 cup water
4 garlic cloves, minced (about 1 tablespoon)
6 baby beets (red, golden, or a combination)
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart