📖 Instructions

1. First, let's get the beets ready. Wash them thoroughly and trim off the greens, leaving about an inch of the stem. This helps prevent the color from bleeding out while cooking.
2. Place the beets in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 30-45 minutes, or until they are tender. A knife should easily pierce through them. Cooking times vary based on size!
3. Once the beets are cooked, drain them and let them cool slightly. While they are still warm (but cool enough to handle), peel off the skins. The skins should slip off easily. If not, they might need a bit more cooking time.
4. Now, chop the beets into bite-sized pieces. I like to quarter them and then slice each quarter. Set them aside in a large mixing bowl.
5. While the beets are cooking, let’s tackle the pasta. Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Overcooked pasta will get mushy, and nobody wants that!
6. Drain the pasta in a colander and rinse with cold water. This stops the cooking process and helps prevent the pasta from sticking together. Let the pasta cool completely.
7. Add the cooled pasta to the mixing bowl with the chopped beets. Now, for the yummy dill dressing!
8. In a smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, sugar, salt, pepper, and of course, the fresh dill. Make sure there are no lumps and everything is well combined.
9. Pour the dressing over the beet and pasta mixture. Gently toss everything together until the pasta and beets are evenly coated. Try not to overmix, or the beets will bleed and turn everything pink—unless you're into that sort of thing!
10. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes! I usally let mine sit for an hour.
11. Before serving, give the salad a good stir. Taste and adjust the seasoning as needed. Add a pinch more salt or pepper if you think it needs it. Garnish with extra fresh dill, if desired. Serve chilled and enjoy!