Boil beets until tender. Remove from cooking liquid. Reserve a 1/3 cup of the liquid. Cool beets until safe enough to handle, and then peel. Cut into wedges or cubes. Place reserved cooking liquid, vinegar, honey and dill in a pot and bring to boil. Add beets and heat through. Season with salt and pepper. Serve straight away if serving hot. Cool to room temperature, and then chill well if serving cold.