Raw Chioggia Beet Salad with Lemon

2-3 Chioggia beets, depending on their size
salt and freshly cracked pepper
juice from 1 small lemon, about 2-3 tbsp
2 tsp olive oil
1/4 tsp mustard (grainy is good)

Scrub the beets really well. Slice off the tops and trim the roots.

Slice the beets as thin as possible. This is easiest if you use a mandoline. Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along.

Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.

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