Pre-heat the oven to 350. Wash and trim (but don’t peel) the beets. Arrange the beets in a baking pan. Drizzle with 1 tbsp. olive oil, a generous pinch of sea salt and a few cracks of fresh black pepper. Pour the red wine over the beets and cover with the thyme sprigs. Wrap the pan tightly with aluminum foil and bake until a skewer easily slides into the center of the beet, approximately 1 ½ hours.
When the beets are done cooking, transfer the cooking liquid into a small saucepan. Let the beets cool enough to handle, and peel them. Once the beets are completely cool, cut the beets into a ¼ inch dice. Set aside.
Over medium heat, reduce the cooking liquid by half (you should end up with approximately a 1/8 cup). Transfer to a mixing bowl and whisk together with red wine vinegar, Worcestershire, mustard, Tabasco and lemon juice. Slowly whisk in remaining olive oil.
Toss the diced beets in dressing, then incorporate the shallots, capers, and dill. Add fresh black pepper and taste, adding sea salt if needed.
Chopped beets and dressing can be stored separately for a day or two in the refrigerator. Add the shallots, capers and dill immediately before serving.