4 medium beets, unpeeled

Salad Dressing:

2 tablespoons lemon juice
2 tablespoons mustard
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon sugar
2 teaspoons dill
Black pepper to taste

Directions:

1. Cook the beets in enough water to cover until they are just tender (about 1 hour), peel them, and slice them crosswise.
2. Combine all the dressing ingredients in a medium bowl.
3. Add the beets to the bowl and stir them gently to coat them with the dressing.
4. Refrigerate for 1 hour before serving.

Makes 4 servings