Add sour cream, dill weed ,salt sub, and black pepper.
Toss gently.
Refrigerate covered in fridge for several hours or overnight.
Garnish with a few more pinches of dill weed before serving.
Notes
Instead of fat-free sour cream, you can also use fat-free plain yoghurt. Both are good. Of course, if you don't care about calories, you can use low-fat or full-fat!You can add more sour cream if you want, but really, the 2 tablespoons does do the job nicely. You might be surprised.To cut this recipe in half, use a ½ litre jar (pint) of beets, and 1 tablespoon of sour cream.