Russian Beet Salad - cooking recipe

Ingredients

6 -8 fresh beets (1 bunch)
1/4 cup apple cider vinegar
1 garlic clove, minced
2 teaspoons honey
1/2 teaspoon salt
1/4 cup red onion, minced
2 green onions, chopped fine
1 medium cucumber, peeled, seeded, finely chopped
2 eggs, hard-boiled chopped
2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
1 -2 cup sour cream or 1 -2 cup yogurt, as you prefer
fresh ground black pepper

Preparation

Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
Prepare the rest of the vegetables and eggs, set aside.
Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
Stir until well combined with the dressing.
Allow to marinate 30 minutes at room temperature.
Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
Stir well, chill until very cold.
Top with garnish, serve.
To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.