| • | Cut golden beets into 1/2 inch cubes.
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| • | Now heat butter in a large pot over medium flame and add beets, onions, ginger, and lemon peel to it.
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| • | Cover the pot, stir occasionally, add the vegetable broth and bring it to a boil.
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| • | Cover; reduce heat and simmer until beets are very tender.
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| • | Remove from heat; let the mixture stand for 20 minutes.
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| • | Now blend the mixture in a blender until smooth.
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| • | Return puree to the pot and add 2 tablespoons lemon juice to soup.
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| • | Season with salt, pepper and lemon juice
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| • | Garnish with grated cheese and serve. |
