1lb evenly-sized raw beets
Grated rind and juice of ½ lemon
2/3 cup extra virgin olive oil
Sea salt and ground black pepper
Chopped fresh chives
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Twist off the tops from the beets and cook in a large pan of salted boiling water for about 30 minutes, or until the beets are tender. Punch the skin between two fingers: when cooked, the skin will come away easily. Drain and cool.
Peel when cool and slice into wedges into a bowl. Add the lemon rind and juice, and the oil; season to taste. Mix gently in the dressing and serve.
Serves 4