Drain contents of can of beets, reserving liquid.

Put beets and spinach in a blender with about 1/2 cup of the reserved liquid. Pulverize.

Add beet/spinach mixture to measuring cup, reserved liquid and water to make 1 quart

In a saucepan, heat beet-water mixture, sugar, salt and lemon juice to boiling, stirring occasionally

Remove from heat and gradually add 3/4 cup of the hot mixture to the beaten egg, stirring constantly

Stir egg into beet mixture in saucepan, return to heat, cook, stirring until simmering, but do not boil

Serve with a garnish of a dollop of dairy sour cream or chive pieces