Preheat the oven to 400ºF (200ºC). Trim off all but 1 inch (2.5 cm) of stems from beets. Put beets in a shallow baking dish; add water to a depth of 1/2 inch (1 cm).

Cover dish tightly with a lid or foil; bake for about 1-1/2 hours, until beets are tender.  Remove from oven; uncover and let stand until beets are cool enough to handle.(Beets can be cooled, covered and refrigerated for up to 3 days.)

In a large saucepan or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, for about 10 minutes, until onion is softened but not brown. Remove saucepan from the heat.

Peel skins from beets (it’s easiest to use your fingers for this); cut beets into chunks. Stir beets into onion mixture,
along with tomatoes. In a blender, not a food processor, blend beet mixture in batches, until smooth, returning each
batch to saucepan.

Stir chicken stock, 1/4 cup (50 mL) dill, the maple syrup, salt and pepper into soup. Bring to a boil. Reduce heat to
medium; simmer for 5 minutes, stirring occasionally. Taste and add more salt and pepper if necessary. (Soup can be cooled, covered and refrigerated for up to 2 days; reheat gently until piping hot before serving.)

Ladle into warm soup bowls. Dollop a little sour cream into each portion. Sprinkle each bowl with remaining dill, dividing evenly; serve at once.