Preheat oven to 350 degrees.
Scrub and rinse beets. Pat all produce dry.
Wrap unpeeled beets in foil, drizzle with 2 tablespoons oil, season with salt and pepper.
Close the foil, put in a roasting pan and roast until tender. This may take up to an hour based on the size of your beets.
Peel and slice red onion into chunky wedges.
Put the onion wedges in a pan, drizzle with remaining 2 tablespoons oil, season with salt and pepper and roast for 23-30 minutes until the tips are slightly singed.
When the beets are tender, peel the beets and cut into bite-size wedges.
Place on a serving dish with the onions and top with fresh dill.
Serve hot with sour cream on the side.