4 to 6 medium (2 pounds total) beets
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 medium carrot, scrubbed well and chopped
6 cups no-salt-added vegetable broth
8 ounces kale leaves, stripped from their stems, then thinly sliced
1 cup medium-coarse bulgur
1/2 teaspoon smoked Spanish paprika (pimenton)
2 teaspoons fresh lemon juice
Sea salt
Freshly ground black pepper