Adapted from “Vegetarian Cooking for Eveyone” by Deborah Madsen. Makes about a cup of dressing, much more than you need for the beet salad, but you’ll want some left over for tomorrow, trust me…

1/4 c fresh lemon juice
3 tsp. Dijon mustard (use a name brand, like Grey Poupon)
salt and freshly ground pepper
3/4 c extra virgin olive oil

Combine lemon juice, mustard and 1/4 tsp salt in a small bowl and let stand for 15 minutes. Then whisk in the oil. (Or put everything in a jar with a tight lid and shake, shake, shake). Add more salt and pepper to taste. This will keep at room temperature for a week or so, or much longer refrigerated. (You just have to take it out of the fridge 15 minutes before you want to use it, as olive oil will solidify at that temperature).