Heat the oil and butter in a saucepan. Add the onions and sweat them for 3 minutes. Add the chopped beets and sweet for another 3 minutes. Sprinkle the flour over the onions and the beats and cook for two minutes, stirring. Add the white wine and cook for 1 minute, stirring. Add the chicken broth and simmer until beets are soft. About 30 minutes. Blend the soup with an immersion hand blender.
To serve, ladle soup into bowls, add a swirl of heavy cream to each bowl and drop in hot cooked Horseradish dumplings.