Preparing the beets:

1. For this recipe I boil the beets, but if you prefer, you can roast them. To boil the beets I cut the medium sized beets in half, leaving the skins attached.
2. Boil in a large pot of water for about 20 minutes, or until the beets are tender and can be pieced with a fork.
3. Once the beets are done cooking, drain and let them cool for about 5 minutes, then you can remove the skins. They should slide off easily with your hands (see recipe tips/notes above).
4. Cut the beets into bite-sized chunks.
5. Set aside.

Making the dressing:

1. Combine the mayonnaise, mustard, dill, milk, salt and pepper. Mix well (I use a hand blender for this part).

Putting it all together:

1. Add the chunks of cooked beets to a serving bowl then add the dressing and mix well.
2. If you like you can add more fresh dill as garnish.
3. You can serve this salad right away as a warm salad, and it’s delicious! Or, if you prefer it to be a cold salad, let it cool in the fridge for about 1 hour before serving.