Marinated Beet Salad
6 medium size beets
1t salt

( it will have the consistency of a thin paste)

1 finely chopped scallion or shallot
1T grated ginger
1T balsamic vinegar
1T honey
1t coarse mustard
1t crushed garlic
Fresh or ground dried dill seed
Salt and black pepper
Water to adjust to a thin paste

Boil or roast beets until tender, cool, then slip off skin and slice into ΒΌ inch slices
Arrange on a plate, brushing each layer with the marinade paste.
Refrigerate for at least 30 minutes. Serve at room temperature