6 medium-size fresh beets (approx. 2-3/4 lbs)
1-1/2 tsp olive oil
1 cup onion, sliced vertically
3 Tbsp lemon juice
1 tsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
Leave root and 1 inch of stem on beets; scrub well with a vegetable brush. Place in a heavy pot or Dutch oven, and add water to cover. Bring to a boil, cover, reduce heat, and simmer 35 minutes or until just tender. Drain, rinse with cold water and drain again. When the beets are cool, trim off stems and roots, and rub off the skins. Slice beets and set aside.
Add 1 tsp oil to a small frying pan and place over medium heat. When the oil is hot, add onion and sauté until tender. Combine beets and onion in a bowl and set aside. In a small bowl, mix remaining 1/2 tsp oil, lemon juice, vinegar, mustard, salt and pepper. Stir well, pour over vegetables and toss.