Beets in Dill Sauce
(Makes about 4 cups)

4 medium-sized beets
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon dried dill weed, or 1 tablespoon fresh dill, chopped

Wash and peel the beets, then slice them into 1/4-inch thick rounds. Steam over boiling water until tender when pierced with a fork, about 20 minutes. Mix the remaining ingredients in a serving bowl. Add the beets and toss to mix. Serve immediately, or chill before serving.

Recipe from Foods That Fight Pain by Neal D. Barnard, M.D.

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