• 3 medium red beets
• 6 small new potatoes (about 1/2 lbs.)
• 2 Tbsp. red wine vinegar
• 1 Tbsp. whole grain mustard
• 1 Tbsp. canola oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup frozen green beans, defrosted
• 1/4 cup finely snipped dill

Cut tops off beets, leaving one inch of stems above tops of beets. Place beets in a deep saucepan and cover them to a depth of 2 inches with cold water. Cook over high heat. When water boils, reduce heat, boiling gently until beets are easily pierced in the center with a thin knife, about 35 minutes. Meanwhile, put potatoes in medium pot and cover with an inch of cold water. Cook until potatoes are done, as tested with the beets, about 15 minutes. Drain each vegetable when done and transfer to a plate until cool enough to handle.

Pull skin from beets, then potatoes. Cut beets into 1-inch cubes. Cut potatoes into 8 pieces. Combine them in a bowl. Set aside until beet and potatoes are completely cooled. Place beans in a small bowl.

For the dressing, whisk together vinegar and mustard in a small bowl, then add and whisk in the oil, salt and pepper. Spoon 1 tablespoon dressing over beans and toss to coat. Add dill to remaining dressing, mixing well. Add dressing to beets and potatoes and toss to evenly distribute. Heap dressed beets and potatoes on a serving plate. Arrange the beans over them. Serve immediately.

Per serving: 110 calories, 4 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 95 mg. sodium.