Wrap each beet bulb in aluminum foil. Place the foiled beet bulbs on a cast iron skillet or heavy cookie sheet. Roast beets for 40 minutes, or until fork tender. Remove beets from oven, carefully unwrap the foil and let cool. When beets are cool enough to handle coarsely chop.
To a high speed blender (such as a Vitamix) or food processor, add ½ of the chopped beets, lemon juice and water. Process until very smooth. Add the remaining beets and process again. Add the nuts, garlic and orange and process until very smooth. Season with salt. Note: This soup tastes best chilled. Slow-chill in refrigerator in a covered container for 2 to 3 hours or speed-chill in individual serving bowls in the freezer for 20 minutes. Garnish with lemon zest and orange zest.
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