Ingredients:
2 pounds beets, trimmed and scrubbed
7 teaspoons rice wine vinegar, plus additional for chilling the beets
1 tablespoons plus 2 teaspoons olive oil
3 large celery ribs, trimmed and peeled, cut into ¼-inch diagonal pieces
¼ cup coarsely chopped fresh dill
½ teaspoon sea salt
Freshly ground 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 gently for 30 minutes, or until a knife slips easily into the flesh; add water as necessary to keep beets covered. Drain and rinse under cold running water. Rub off the skins. Cut into ½-inch wedges.
2. Place the beets in a bowl and add 3 teaspoons rice vinegar. Mix well. Cover and chill for several hours or overnight.
3. Add the remaining ingredients and the 4 teaspoons rice vinegar. Mix well. Serve chilled.
Serves 4