First boil the beetroot until soft and cool under cold water. Then peel (preferably with gloves) and grate finely. Finely grate half of the radishes and cut the other half into thin slices. Finely dice the cucumber. Cut the spring onion into thin rings.

Mix the beetroot, grated radishes, yoghurt, milk and lemon juice. Season to taste with salt, pepper and a little more lemon juice if necessary. It is best to chill and leave to infuse before serving.

Divide the soup between plates. Serve sprinkled with spring onion, diced cucumber, radish slices and dill.