• Knife
• Saucepan with cover
• Slotted spoon or strainer
• 2 bowls
• Grater
• Wooden spoon

• 4 large beets
• 3 c vegetable stock or water
• 1 t salt
• 1-2 T lemon juice
• 2-3 T sugar or honey
• 1-2 t black pepper
• 1-2 T fresh dill, minced
• 1 medium cucumber, peeled, seeded, and grated
• 2-3 scallions, finely minced
• 1½-2 c buttermilk, sour cream, or yogurt (optional)
• 1-2 boiled potatoes, sliced (optional)
• 2-3 hardboiled eggs, chopped (optional)

Partially cover and simmer 20-30 minutes, until beets are tender.

Transfer the beets to one bowl, allowing them to cool, and the cooking water to another.

Grate the beets and add to the water. Stir in lemon juice, sugar/honey, spices, cucumber, and scallions.

Cover and chill for at least 30 minutes.

Stir in 1½ c of buttermilk, yogurt, or sour cream, taste, and adjust seasoning. Top with remaining buttermilk and/or potato slices and/or egg and serve.

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