2 (15 oz.) cans julienne beets
1/2 large red onion, thinly sliced
juice of 1 lemon
2 tbsp. olive oil
1/2 tsp. coarse-grind black pepper

Drain beets well. Add thinly-sliced onions. Add lemon juice, olive oil and black pepper. Mix well. It is best if made the day before so flavors will blend. Refrigerate until ready to serve.

Serves 8 as a side dish.