Serves 4.

Note: From "Jane Brody's Good Food Book." Cost per serving: $1.06.

• 4 medium beets, tops removed, scrubbed and unpeeled, or 1 (about 15-oz.) can of sliced beets

• 2 tbsp. lemon juice

• 2 tbsp. Dijon mustard

• 1 tbsp. cider or other vinegar

• 1 tbsp. vegetable oil

• 1 tsp. sugar

• 2 tbsp. chopped fresh dill, or 2 tsp. dried dill weed

• Freshly ground black pepper, to taste

• 1 tbsp. fresh chopped parsley, optional


Put beets in a medium saucepan, cover with water and cook until they are tender, about 1 hour.

Drain and peel beets, cutting off the root ends and the rest of the tops. Slice beets crosswise.

In a medium bowl, combine lemon juice, mustard, vinegar, oil, sugar, dill, black pepper and parsley. Mix well, and add the beets, stirring them gently to completely coat them. Serve chilled.