Heat the olive oil in a medium pot over medium heat. Add the beets, and cook until they begin to soften, about eight to 10 minutes. Add the garlic powder, stirring to combine.

Pour the Manischewitz borscht into the pot. Bring to a boil, and simmer for 10 to 12 minutes, or until the beets are soft.

Remove from heat and whisk in the coconut milk. Let cool in the refrigerator.

Meanwhile, toss the zucchini noodles with the salt. Transfer to a paper towel and let sit for 10 minutes. Blot dry with paper towel.

Divide the zucchini noodles in each bowl. Top with the chilled borscht.

Serve with fresh dill, lemon, and black pepper.