4 medium beets, washed, peeled, and tops removed
Boiling water sufficient to steam the beets
1 Tbsp. stone-ground or Dijon-style mustard
2 Tbsp. lemon juice
1 Tbsp. cider vinegar
1 tsp. sugar or other sweetener
1 Tbsp. fresh dill (or 1 tsp. dried dill)
• Slice the beets into 1/4-inch rounds and steam over the boiling water for approximately 20 minutes, or until tender. Remove from the heat and place in a serving dish.
• Combine the mustard, lemon juice, vinegar, sugar, and dill. Pour over the cooked beets and toss to mix.
• Serve hot or cold.
Makes approximately 20 slices