Yield: about 3 1-cup servings
The pigment that gives beets their rich crimson color and makes this salad so gorgeous is also a powerful cancer-fighting agent in the anthocyanin family.
Ingredients:
3 medium beets
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
1/2 teaspoon dried dill weed
Directions:
Wash and peel the beets. Cut each beet in half, and each half into four wedges. To prevent staining your countertop, place a dark-colored towel or paper towels under your cutting board.
Steam the beets over boiling water until tender when pierced with a fork, 15 to 20 minutes.
Combine the lemon juice, vinegar, apple juice concentrate, mustard, and dill weed in a serving bowl. Add beets and toss to mix. Serve hot or cold.
Store in a covered container in the refrigerator, leftover Hot or Cold Beet Salad will keep for up to 3 days.
Note:
Beet skins pull of easily after steaming or boiling. Skinning them after cooking is also an option.
Source: Jackson Whole Grocer http://www.jacksonwholegrocer.com/