Makes 3 cups.
- 3 medium beets
- 1 1/2 T freshly squeezed lemon juice
- 1 T apple cider vinegar
- 1 T apple juice concentrate
- 1 tsp stone-ground mustard
- 1/2 tsp dried dill weed
Wash and peel beets. Cut each beet in half, and each half in four wedges. Steam beets over boiling water till tender when pierced with a fork. Takes about 15-20 minutes. (Can also use organic jarred beets.)
Combine lemon juice, vinegar, Apple juice concentrate, mustard, and dill weed. Add beets and toss to mix. Can serve hot or cold.
Can also serve with salad greens.....spinach, chopped kale, etc. I would double the dressing. Put beets over the salad, and toss all lightly with dressing.