Beet Salad

Can't beat this one! This light, lemony salad will seduce even the most ardent beet antagonist to surrender their position.

INGREDIENTS

4 medium beets, peeled, thinly sliced
1 red onion, thinly sliced into half moons
1/3 cup olive oil
1/3 cup fresh lemon juice
1/2 tsp. sea salt
1/4 tsp. black pepper
1 bunch fresh dill, de-stemmed and minced

Steam beets until tender. In a large bowl, combine the cooled beets with the onion and carefully toss. In a separate bowl, whisk together the olive oil, lemon juice, sea salt, pepper and dill. Pour over vegetables and gently stir to coat. Adjust seasonings to taste. Set aside to marinate one to two hours. Serve chilled or at room temperature, garnished with lemon slices.

Serves 4

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