Light and refreshing this creamy chilled beet soup with yogurt and fresh dill is a real summertime treat!
Scrub beets well, place in a large pot of salted boiling water and cook until easily pierced with a fork (about 35-45 minutes depending on the size of the beets).
Remove beets with a slotted spoon and set aside to cool. Strain beet cooking liquid through a fine sieve (or a cheesecloth over a colander) and allow to cool. You should have at least 4 cups of beet cooking liquid.
Cover and allow to chill in the refrigerator for at least 3 hours.