Wrap the beets individually in aluminium paper. Place them on a pan and bake in the oven for 50-60 minutes depending on the size of the beets. To test, pierce it with a toothpick.
Allow the beets to cool completely before peeling and cutting into 1 inch chunks.
Cut the potatoes the same size and boil in water for approximately 10 minutes. Drain and place in a bowl with the beets.
Thinly slice the celery, or fennel add to the bowl.
In a small bowl, mix the mayo, sour cream, lemon juice, dill, salt and pepper. Thin it out with some water. You can use extra virgin olive oil if you prefer but I wanted to keep it lighter. Dot small amounts of cream cheese and add on the top.