Place beets in saucepan with boiling water
to cover. Boil until easily pierced with a fork but still firm, about 20 minutes. Drain;
cool under cold running water.
In another saucepan, place potatoes in boiling water to cover. Cook for about 15 minutes,
until easily pierced with a fork. Drain; cool under cold running water.
In large bowl, whisk together vinegar, oil, mustard, dill, salt and pepper. Add beets,
potatoes, beans, celery and scallions. Toss thoroughly.
"A very nice side dish.
Tasty and richly colourful. My only problem is that the red from the beets bled into both
the potatoes and the celery, making them only slightly unappetizing. My suggestion to
limit the effects of this bleeding is to serve the salad immediately and avoid storing it
for any length of time."
Allen Mayer, tester