Ingredients:
2 pounds medium beets, trimmed and scrubbed
7 teaspoons rice wine vinegar, plus additional for chilling the beets
2 tablespoons plus 2 teaspoons olive oil
3 large celery ribs, trimmed and cut across into ¼-inch pieces (about 1 cup)
¼ cup coarsely chopped dill
½ teaspoon sea salt
freshly ground black pepper

Directions:

  1. Place the beets in a saucepan. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer for 30 minutes, or until a sharp knife slips easily into the flesh; add water as necessary to keep the beets covered. Drain and rinse under cold running water. Rub off skins. Cut into ½-inch wedges.
  2. Place the beets in a bowl. Add the rice vinegar and mix well. Cover and chill for several hours or overnight.
  3. Combine the beets in a large bowl with the remaining 4 teaspoons rice vinegar and then the remaining ingredients. Mix well and serve.

Makes 4 cups