Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened.
Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender.
Add chickpeas; heat through. Season, to taste, with salt and pepper.
To prepare Gremolata: In small bowl, combine all four ingredients listed. Set aside.
Stir parsley and dill into the soup. Stir in beets. Serve immediately and top with Gremolata, if desired.