Heat oven to 425 degrees F. Wash beets and wrap them individually in aluminum foil. Place in oven and roast ~60 minutes, until cooked. Once cooked, allow to cool enough to handle then rub off skin under running water and cut into smaller pieces.

While beets are roasting, heat dutch oven or pot over medium-high heat, add oil. Saute onion until translucent, ~3-4 minutes. Add carrots, celery, fennel, and salt. Saute for 8-10 minutes. Add ginger and saute for ~1 minute.

Add broth, bring to a boil then cover and lower to a simmer for 20 minutes.

Add contents of pot and beets to a vitamix or blender and puree until smooth. Add orange zest and juice. Taste and add salt and/or lemon juice if needed.