Ingredients

• 3 beets with leaves and stems - beets peeled and chopped, leaves sliced
• water to cover
• 1 cup chicken stock
• 1 small cucumber, grated
• 1 hard-cooked egg, chopped
• 1/3 cup chopped fresh dill
• 3 small green onions, thinly sliced
• 1 pint buttermilk
• 1/2 cup sour cream
• 1/3 lemon, juiced
• 1/2 teaspoon ground black pepper

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Instructions

1. Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
2. Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.