Preheat the oven to 200C. Individually wrap the beets in aluminium foil, place in the middle of the oven and roast for 30-40 minutes or until soft.
Meanwhile, finely chop the radishes, cucumber and garlic. Place them in a large pot together with the yoghurt, beet juice, chives and vegetable stock.
Once cooked, remove the beets from the oven and let cool completely. Once cool, peel and coarsely grate beets (you may want to wear gloves!). Add to the pot, and mix to combine. Season to taste, cover and place in the fridge for at least 30 minutes. Adjust seasonings, if desired.
Serve cold with a dash of cold vegan friendly cream or yoghurt.
