3tbspfinely chopped fresh dillplus more for garnish
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.
When beets are cool enough to handle remove the skin by peeling with a small pairing knife or rubbing off with your hands. Reserve half of the beets for the "broth" and dice the other half and add to a large bowl with the diced cucumber, scallion, and dill.
In a blender combine beet cooking liquid, yogurt, half of the beets, vinegar, maple syrup, and salt. Blend until smooth and well combined. Pour liquid into the bowl with chopped beets, cucumber, scallion, and dill.
Cover and allow to chill in the refrigerator for at least 3 hours.
Serve chilled with an extra dollop of Greek yogurt and fresh dill.
Keeps well in the refrigerator for up to 6 days
I have made this once with golden beets and it was gorgeous! Feel free to use whatever beets you have.