Beet and Onion Salad

This easy salad is a mainstay at the farm.

Ingredients
1 pound beets
2 tablespoons lemon juice or your favorite vinegar
salt and pepper
1 teaspoon dijon mustard
1 teaspoon honey
5-6 tablespoons olive oil
1/2 large onion, sliced thin
herb of your choice

Procedure

1. Set a pot of water to boil that is large enough to cover the beets. Cook beets in simmering water until they are tender, but not soft.
2. While beets are cooking, prepare salad dressing. Combine lemon juice or vinegar, salt and pepper, mustard, and honey. Whisk in olive oil.
3. Drain beets and remove their skins if they easily slide off. Let cool briefly and then slice thin. Combine with salad dressing while they are still warm.
4. Add onions just before serving so that they can retain their contrasting color. Garnish with the herb of your choice.