In a blender cup or food processor, combine 1 egg, 1/2 teaspoon lemon juice, 1/2 teaspoon vinegar, peppercorns and mustard. Blend Until it begins to thicken slightly. Add 1/4 cup of oil to the blender at a time. Blending fully before adding the next 1/4. The final product should be thick, but spreadable. Season with a bit of salt your desired taste.
Cut the stems from the beets and bring them to a boil in a pot, keep covered until cooked. To test if fully cooked, you should be able to puncture with a fork. Using a knife, Scrape the peal from the outside of the beets. Once they are cooked, it should be rather easy to peel. I would recommend using gloves or avoiding contact with the beets. The juices can stain your hands and work surfaces. I used plastic wrap to protect my countertops.
Using a food processor with a grater attachment or a traditional grater. Grate the cooked beets into a bowl. Combine the grated beets with 2-3 tablespoons mayonnaise, 1/4 cup crushed walnuts and dill. Add a little horseradish if you'd like, for a little kick. Gently mix until combined.
Garnish with dill and walnuts. Great side dish to serve with meats or seafood.
Best served chilled. Would recommend placing in the refrigerator for an hour to set up.
Herring can also be added to this salad, but will add a fishy taste to it....obviously. Personal preference, but I prefer the salad without it.