Separate the greens from the beets about 1 inch from where they begin.
Rinse the beets, then cook or microwave them until tender. The cooking time will vary widely depending on their size and age. Let the beets cool.
When the beets are cool, trim the stem ends, then peel, quarter, and slice them.
Meanwhile, wash the greens well, cut the leaves away from the stems, and discard the stems.
Slice the leaves into ribbons, then steam with a very small amount of water in a saucepan or skillet until bright green and just tender, about 3 to 4 minutes.
Place in a colander, rinse briefly with cool water, then squeeze out as much liquid as possible.
Combine beets in a mixing bowl with the greens, scallions, and dill.
Combine the apple juice, lemon juice, and honey in a small bowl and stir together. Pour over the beets and toss.
Add the optional seeds and season gently with salt and pepper to your taste—you might not need any! Toss well again.
Refrigerate salad for at least an hour before serving, or make it a day ahead of time.