Wash and peel the beets. Cut each beet in half, and each half into four wedges. To prevent staining your counter top, place a dark colored towel or paper towels under your cutting board.
Steam the beets over boiling water until tender when pierced with a fork, 15 to 20 minutes.
Combine the lemon juice, vinegar, apple juice concentrate, mustard, and dill weed in a serving bowl. Add beets and toss to mix. Serve hot or cold.
Stored in a covered container in the refrigerator, leftover Hot or Cold Beet Salad will keep for up to 3 days.
PER SERVING: 36 calories; 0.2 g fat; 0 g saturated fat; 4.9% calories from fat; 0 mg cholesterol; 1 g protein; 8.4 g carbohydrate; 7 g sugar; 1.1 g fiber; 61 mg sodium; 15 mg calcium; 0.6 mg iron; 4 mg vitamin C; 21 mcg beta-carotene; 0.1 mg vitamin E
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