Wash beets, but do not peel. Place in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook until tender when pierced with a sharp knife. Cool, peel, and cut in half, then slice halves into thin slices. Place beets in a salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish with scallions and dill, and serve.
Serves 6 to 8
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