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In medium saucepan, combine beets, vinegar, 1 tablespoon salt, and 8 cups water; bring to a boil. Reduce heat to a simmer and cook 20 minutes. Let cool completely.
Remove beets and save for another use. Transfer pickling liquid to gallon-size resealable bag set in large bowl. Add eggs, squeeze air out of bag, and seal, making sure eggs are submerged. Refrigerate 1 hour.
Remove eggs from liquid and blot completely dry with paper towels.
Halve each egg lengthwise. Transfer yolks to medium bowl and mash with yogurt, mayonnaise, horseradish, lemon juice, and mustard to combine.
Spoon or pipe filling into egg whites. Top with dill if desired.