Cut off all but 2 inches of the beet stems. Place the beets in a saucepan, and cover with water. Boil
until tender, roughly 30-45 minutes. Drain the beets, and run them under cold water, slipping off the skin. Cut into halves, and slice into half moon shapes.
Peel oranges and cut into segments.
Place beets, oranges, onion, dill, and orange zest in a large bowl. Mix gently until combined.
Add sour cream and cook 3 minutes.
Whisk remaining ingredients in a small bowl to create the dressing. Pour over the beet mixture, gently toss, and season to taste.