Boil the beets in a pot of water until fork tender, 30 to 40 minutes. When tender, drain and let cool. Cut off the stem end and remove the skin under running water.

Slice the beets in half then slice each half into 1/4 inch thick slices. Toss the beets with the sugar, salt, and vinegar. Then stir in the sour cream. Refrigerate for at least an hour before serving, garnish servings with fresh dill.

Whisk olive oil, vinegar, mustard, honey, salt, and pepper together in a small bowl to make the dressing.

Cut the beets into 1/2 cubes and place in a large bowl. Add celery, red onion, and the dressing, toss to coat. Refrigerate for several hours before serving.

Whisk together the yogurt, coconut, vanilla extract, and coconut milk in a large bowl. Stir in the fruit except for the cherries. Refrigerate for several hours. Serve cold with 2-3 cherries on each serving.

Place chicken in a large bowl, add the celery, onion, pickles, and egg and mix together, then add mayo, start with a couple of tablespoons and mix until everything is coated but not dripping with mayo.

Add salt and pepper to taste, sugar (if using), then mix in the mustard. Cover and refrigerate for several hours before serving. Serve as is, top of some lettuce, between toasted bread, etc.

Cook the pasta in a pot of lightly salted water until tender, then cook for another 1-2 minutes, then drain and rinse under cold water. Place in a large bowl.

Whisk together the Ranch dressing, sugar, vinegar, salt and pepper.

To the pasta, add the eggs, peas, spring onion, pickles, celery, and cheese and mix, then add the dressing and mix to coat everything, refrigerate for several hours prior to serving.

Mix the cabbage, leek, and carrot in a large bowl, add the remaining ingredients and mix again.

Refrigerate until use, and can be refrigerated for up to a week. Use this as a side or as an ingredient in other recipes.