Serving Size: 6-8 people (as a small salad or side dish)
3 bunches of medium to large red beets, stemmed, washed and scrubbed
1 red onion, very finely diced
1 cup freshly chopped dill
1/3 cup canola or vegetable oil (do not use olive oil)
1/3 cup tap water
1/3 cup distilled white vinegar (we used Heinz)
Fine sea salt, to taste
Fill a large pot with the beets and cold water. Bring to a boil and cook over a light boil until just tender. Use a tooth pick or a cake taster. The beets should be easily pierced but still firm.
Drain and allow to cool. Peel the beets, and quarter lengthwise.
Using a sharp knife or mandoline, slice the quartered beets crosswise thinly into triangular shaped pieces.
Combine the beets, dill and red onion in a large bowl.
Whisk together the oil, tap water and vinegar. Dress the beets and season with salt.
Marinate at least two hours or up to two days in the refrigerator. Serve garnished with extra chopped dill.