- 5-6 beets
- 2 cups water
- 1 small red onion, peeled and sliced into thin half moons
- 2 tablespoons fresh dill, minced
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/4 tsp sea salt
- Bring beets and water to a boil.
- Simmer for 30 minutes or until tender. Cool.
- Remove beet skins.
- Cut beets in half and then into thin half moons.
- Combine beets with red onion.
- Mix dill, lemon, olive oil and sea salt. Coat beet salad and marinate for 45 minutes.
- Transfer to a platter or bowl and serve.