Red and Golden Beets with Dill
Baby golden beets mixed with the snap of fresh dill makes this dish a wonderful side. Can be served room temperature or well chilled.

2 Large red beets
20 golden or Chioggia beets
2 small red onions
3 tablespoons of champagne or white wine vinegar
sea salt and freshly ground black pepper
10 leafy flat-leafed parsley or cilantro sprigs
1 tablespoon of chopped dill leaves

Stem the large beets until tender-firm when pierced with a knife, about 35 minute. Steam the little beets until tender-firm, about 20 minutes. Peel and trim the red beets. Cut them into halves and quarters. Skin the small beets and trim, if necessary. Leave them whole. Peel, then thinly slice the onions into rounds, toss with the vinegar, sprinkle with salt. Refrigerate for at least 20 minutes.

The beets can be thinly sliced and placed with marinated onions on top of fresh salad greens, dressed in vinegar and oil, garnish with parsley. They are also very tasty served as a vegetable side.