Saltibarsciai

Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit covered for 10-12 minutes; transfer to ice water to cool completely, then peel and slice into rounds.

Grate or slice the fresh beets into thin matchsticks if using fresh beets; if using canned, drain well and pat dry.

Seed and finely chop the cucumber into small pieces.

Whisk together the buttermilk and sour cream in a large bowl until smooth and well combined.

Add the grated beets, chopped cucumber, fresh dill, and green onion to the buttermilk mixture and fold gently to combine.

Season the salad with a pinch of salt and stir gently to distribute the seasoning evenly.

Divide the mixture among four serving bowls and arrange the hard-boiled egg slices on top of each portion.

Serve chilled, garnishing with a few extra dill fronds if desired.