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Preheat oven to 400 degrees.
If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
Dice beets and stir them into the sour cream dressing.
Serve immediately or store in the refrigerator in an air-tight container until serving.