salt
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp celery seed
1/2 tsp onion powder (if you use onion salt, limit any extra salt)
fresh cracked black pepper
1/4 cup fresh chopped dill fronds
4 green onions, white and green parts, thinly sliced
Put the beets in a medium saucepan and cover with cold water by 2 inches. Add a teaspoon of salt and bring to a boil. Cook until the beets are just tender, adding more water if necessary. Drain the beets and chill until cold. Note: if you want to cool your beets more quickly, rinse them in cold water first, or even submerge them in an ice bath. Blend together the mayonnaise, sour cream, onion powder and celery seed until smooth. Add salt and pepper to taste. When the beets are cold, toss them in the dressing, making sure to get them evenly coated. The white dressing will turn a lovely shade of pink. When ready to serve, toss the salad with the dill and green onions. Top with more pepper, if you like. For a creamier dressing, increase the sour cream and mayo to 2/3 cup each.