In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
2. Step
Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
3. Step
Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
