In heavy-duty foil, wrap trimmed beets in one layer with ½ c. of ice. Grill until tender, 40-45 minutes. Rub skins off with a paper towel.

Cut beets into wedges. Toss in a bowl with 1 tbl. of oil and vinegar, and salt and pepper.

In another bowl, toss sliced cucumber, 2 tbl. sour cream, 1 tbl. chopped fresh dill, and 2 tsp. vinegar. Season with salt and pepper to taste.

Place beets on platter, top with cukes.

(I didn't have time to grill. I boiled them on top of the stove. Roasted would be nice too!)