Coarsely grate about 3-4 c. beets.

Mix ½ c. olive oil, 3 tbl. white wine vinegar, 1 tbl. chopped onion, 1 tsp. Dijon mustard, and 1 minced clove garlic in a jar. Shake well and pour over beets.

Let marinate in refrigerator for at least an hour. Optional—add fresh dill before serving.