Chilled Beet Salad

1. 1

   NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.

2. 2

   Slice, dice or chop the beets. I usually cube them into 1/2 size.

3. 3

   Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.

4. 4

   Refrigerate for 1-2 hours.

* Per serving · 4 servings · Values may vary.

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