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5 to 6 medium to large beets (about 1 ½ pounds)
½ small red onion, chopped
2 tart green apples, cut in halves, cored and thinly sliced (unpeeled)
Dressing:
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 ½ teaspoons red wine vinegar
¼ teaspoon celery seed
2 tablespoons vegetable oil
2 tablespoons olive oil
¼ teaspoon salt freshly ground pepper to taste
Garnish:
1/3 cup chopped green onions
2 tablespoons chopped fresh dill
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