First peel your beets and cut them into 1/6 - 1/3 inch (0.5 - 1 cm) cubes. (If you are using peeled and precooked beets, just cut them into cubes, and go to step 4.)

Cook them in as little water that bearly covers them. Add 1 tsp of salt to the water.

Cook your beets for 6-8 minutes, so that they stay somewhat crunchy. Don't overcook them!

Drain your beets and save the cooking liquid.

In a bowl, combine cream and 4 tablespoons of the cooking liquid. Add remaining 1 tsp of salt, ground pepper and nutmeg.

Pour the creamy dressing over the warm beets. Toss.

Add apple cider vinegar and toss again.

Put it in the fridge and let it chill for at least 2 hours. Overnight is better.

Toss before serving.