Beet Salad with Mustard Dressing
4 medium beets, unpeeled
2 tablespoons lemon juice
2 tablespoons mustard
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon sugar
2 teaspoons dill
Black pepper to taste
- Cook the beets in enough water to cover until they are just tender (about 1 hour), peel them, and slice them crosswise.
- Combine all the dressing ingredients in a medium bowl.
- Add the beets to the bowl and stir them gently to coat them with the dressing.
- Refrigerate for 1 hour before serving.
Makes 4 servings