1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Place onion and garlic clove on baking sheet. Trim greens from beets and set aside. Peel beets, potato, and turnip, and chop into 1.4-inch pieces. Transfer to baking sheet and stir with onion. Spray vegetables with additional olive oil cooking spray. Roast vegetables 25 to 30 minutes, until beginning to brown and slightly tender when pierced with the tip of a knife.
3. Wash beet greens and chop. Add to a large soup pot along with celery, tomatoes, and broth. Remove garlic clove from roasted vegetables. Cut one end of the clove and squeeze softened roasted garlic into the soup. Stir well. Add roasted vegetables to soup. Over high heat, bring to a boil. Lower heat to low and simmer, covered, 20 minutes, until all vegetables are fully cooked.
4. Remove from heat and stir in lemon juice or vinegar. Serve hot, garnishing each bowl with a dollop of yogurt and a sprinkling of fresh dill.
Source: Hannaford Fresh Magazine, September - October 2009