Mustardy Beet Salad Couldn't be easier! From Jane Brody's Good Food Book. 4-8 medium beets Dressing 2 Tab.  lemon juice 2 Tab. Dijon mustard 1 Tab. cider vinegar 1 Tab. salad oil 1 tsp. sugar 2 Tab. chopped fresh dill   or 2 tsp. dried dillweed 1 Tab. chopped parsley dash freshly ground pepper Cook the beets in water to cover until tender (45-60 min.), peel and slice. Combine dressing ingredients and toss with beets to coat.  Chill for 1 hr. before serving. Made by Cheryl for the August 2002 potluck.

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