In a soup pot over medium heat, sauté the onions and celery with a pinch of sea salt in olive oil for 3-5 minutes.
Add the beets, dill, parsley, and almost enough broth or water to cover the vegetables. Bring to a boil, cover, reduce the heat, and simmer until the vegetables are very soft, about 20 minutes.
While the soup is cooking, boil the potatoes in a separate pot for about 15 minutes or until they are soft. Set aside.
Once the beets are tender, add lemon juice, additional sea salt if necessary, and black pepper to the soup pot. Puree the soup in a blender or directly in the pot with an immersion blender.
Add the boiled potato just before serving. Garnish with fresh dill, chives, or parsley.