3 medium beets, scrubbed
3 eggs, hard cooked and diced
4 c. buttermilk
1 tbl. chopped fresh dill (or dried)
5 green onions, finely chopped (or onion)
1 medium cucumber, peeled and diced
4 c. whole milk
Salt and pepper to taste

Roast or boil beets until tender. When cooked (and cooled a little), slip skins off beets.

Grate beets into a large pot. Add the green onions, eggs, cucumber, buttermilk, milk, and dill; stir until well combined. Season with salt and pepper to taste.

Serve immediately, or warm over low heat before serving. Garnish with dill if desired.