Ingredients

• 4 eggs
• 1 quart buttermilk
• 1 pound beets, peeled and shredded
• 1 large English cucumber - peeled, quartered, and sliced
• 1/4 cup minced chives
• 1 bunch fresh dill, minced

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Instructions

1. Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
2. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.