Cook the beets:

• TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so.  Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife.  Drain and rinse under cold water then peel and slice or quarter.
• TO ROAST: Preheat the oven to 375 degrees.  Rub with olive, canola or any vegetable oil and wrap in foil.  Roast for an hour or until easily pierced with a paring knife.  Let cool then peel and slice or quarter.
• TO STEAM: Place in a steamer basket over 2 inches of water in a single layer.  Bring to a boil, cover and cook 40-50 minutes or until the beets are tender.  Be sure to check the water several times when it's getting low so it doesn't boil out!  Cool under cold tap water then peel, slice or quarter.
• Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
• Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
• Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
• Slowly and carefully pour the hot brine into the jar over the beet.
• Push the beets down into the brine if necessary.
• Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
• Refrigerate 4-5 days before serving.