Cold Beet Salad with Red Onions and Dill Vinaigrette

1 pound (2-3) large beets2 teaspoons kosher salt1 teaspoon raw sugar (optional)1 medium red onion, sliced thin 1/4 cup chopped fresh dill2 tablespoons fresh lemon juice2 tablespoons red wine vinegar 1/4 cup canola oil1 tablespoon minced green onion topsScrub beets and trim the leaf stems off. Place in a pot of cool water. Bring to boil then lower heat and simmer for 45 minutes or until soft. Drain and rinse with cold water. (This step can be done ahead of time until ready to make. Store in refrigerator with skin on.)When cool, peel outer skin which should come off easily; be careful, beets stain everything. Slice beets, then cut into quarters. Toss with onions, sprinkle with salt and set aside.As beets cool, prepare dressing. Mix lemon juice, vinegar, oil and sugar in small bowl. Drizzle over beets then toss with dill. Top with onions. Chill in refrigerator for at least 1 hour or overnight before serving.Serves four.Cook's note: Smaller beets can be more tender, but larger beets work fine in this recipe. Bulk beets are a great value, both financially and nutritionally. If the beets are not very sweet add more sugar.Nutrition values per serving: 19 calories, 14 g fat (1 g saturated), 16 g carbohydrates, 3 g fiber, 2 g protein, 0 mg cholesterol, 1,252 mg sodium.