Peel beets, onion and potato. Shred in food processor fitted with shredding disk (or use a box grater). Place vegetables in large saucepan along with chicken broth and orange peel. Bring to boil; reduce heat and simmer 20 minutes or until vegetables are tender.

Let cool slightly. Discard orange peel. Purée in batches in blender or food processor until smooth. Return to saucepan and reheat until hot. Remove from heat. Stir in vinegar; season with salt and pepper to taste. If making ahead, cool, cover and refrigerate (for up to 2 days). Reheat to serve. Garnish with dollop of yogurt and sprinkle of chives.