I use fresh dill weed when I can get it. However, the mint sounds delightful — and since it grows wild in the back year, infinitely more accessible.

Instead of just a “dash of pepper,” I use lots and lots of fresh ground pepper, ‘cuz beets love pepper. Sometimes — as a nod to my Eastern European heritage — I’ll add a dash of horseradish for an extra kick.

Since I prefer to have more texture I grate my beets and chop the walnuts, finely. It’s more work than to simply process it to a paste, but it’s oh-so worth it!

Finally, for a fresher, more summery treat — and to cut back on carbs — instead of crackers, I’ll serve this on slices of cucumber, garnished with dab of sour cream, and scallions, chives, or wafer-thin slivers of onion — making a kinda-sorta deconstructed cold borscht.