To make the red beet soup, add butter and olive oil to a small pot and saute onions until softened and lightly browned. About 5-8 minutes.
Add cumin and cayenne and stir to combine. Then add beets, potatoes, carrots and stock and cook on medium-low heat until the vegetables are very tender, about 20-30 minutes.
Season with salt and pepper and adjust seasoning as desired. Once vegetables are very tender, use an immersion blender or a food processor to blend the soup to a puree. Set aside.
To make the yellow beet soup, saute yellow onion in butter and olive oil until lightly browned, about 5-8 minutes. Add turmeric, lemon zest and ginger and stir to combine for a few seconds.
Then add yellow beets and vegetable stock and cook on medium heat until beets are very tender, about 10-15 minutes. Season with salt and pepper and adjust as necessary.
Once beets are tender, use an immersion blender or food processor to puree soup.
To make the beet greens, heat a large non-stick skillet with canola or vegetable oil. Wash greens and pat them very dry. Place greens in skillet and fry on both sides until charred and brown, about 1-2 minutes per side. When done, remove to a paper towel lined plate and immediately season with salt.
To plate soup, ladle either the yellow or red soup in a bowl first and use another clean ladle to spoon the opposite color on top. Garnish with fresh fill and crispy beet greens.
Notes
Tip: Work with the yellow beets before the red beets so you don't stain the yellow and it keeps its vibrant color.