1. Preheat oven to 350 degrees F.

2. Wash beets well; trim stems and roots, leaving one inch of each.

3. Wrap beets individually in aluminum foil and place on baking sheet.

4. Bake for 1 1/2 hours or until tender.

5. Remove from oven and allow to cool slightly. Remove skins. Coarsely grate the beets.

6. Place beets in a heavy pot.

7. Add the apple juice (cider), water, lemon juice and salt.

8. Bring to a boil, reduce heat to a simmer and cook soup for 15 minutes, partially covered, skimming foam that rises to top.

9. Remove from heat and cool to room temperature.

10. Place 2 cups yogurt in a bowl and whisk in about 3 cups of the soup. Gradually whisk this mixture back into the soup pot until thoroughly combined.

11. Chill completely in the refrigerator.

12. Serve the borscht in bowls garnished with a dollop of yogurt, then sprinkle with the diced radishes and cucumbers.