• 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


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.

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.