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Wash beets and trim stems and roots. Cover with water (about an inch above the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
Remove skins from the beets(they should come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
Peel cucumbers, slice lengthwise, and scoop out seeds. Slice into ⅓ in cubes. You should have about 2 ½ cups. Add to beets.
Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
Slowly thin mixture with reserved cooking liquid to desired consistency.
Carefully salt to taste. The salt won't totally dissolve right away since it's a cold soup, so be sure not to over-do it. Mix thoroughly.
Chill. You may need to salt more after chilling.
Serve. Peeled and boiled golden potatoes sliced into the soup adds a great contrast of temperature and texture.