¼ cup sour cream (see notes)¼ cup mayonnaise (not reduced-fat or fat-free; see notes)1 tablespoon vinegar (any type except balsamic)1 tablespoon minced fresh dill½ teaspoon coarsely ground black pepper½ teaspoon kosher salt1 ½ teaspoons granulated sugar4 cups cubed pickled beets, drained (see notes)1 medium red onion, thinly sliced4 cups peeled, seeded and diced cucumbersMake the dressing: In a small bowl, mix sour cream and mayonnaise. Put vinegar in another small bowl. Mix in dill, pepper, salt and sugar until salt and sugar have dissolved. Stir vinegar mixture into sour cream mixture until well-blended.In a medium bowl, combine beets and onion. Stir in dressing. (If making ahead, cover and refrigerate as long as several days.)Just before serving, add cucumbers and toss well.Notes: For a lower-calorie, lower-fat version, substitute ½ cup low-fat plain yogurt for the sour cream and mayonnaise. Use good quality jarred beets or make your own pickled beets.Variation: Add any or all of the following for variety — cold diced cooked potatoes, coarsely chopped radishes, thinly sliced sticks of raw carrot, shaved fresh fennel bulb.