BEETS WITH DILL VINAIGRETTE

6 pounds beets with tops (about 12 medium or 4 lbs. without tops)

3 tab. cider vinegar

2 tab. olive or salad oil

2 tab. chopped fresh dill or 1 tea. dried dill weed

2 tea. sugar

1/4 tea. salt

1/2 small onion

Wash beets by rubbing gently with your hands. Do not trim root, but cut off leaves except for 4" of stem and leaves. If you like, reserve several leaves for garnish. In 5 quart saucepan over high heat, heat beets and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 min. or until beets are tender. Drain beets; cool until easy to handle. Cut off root and stems. Squeeze beets and they will pop out of their skins. Cut beets into bite-sized chunks. In large bowl with whisk, mix vinegar, oil, dill, sugar, and salt. Cut onion into paper-thin slices and add to vinaigrette with beets. Serve at room temperature or cover and refrigerate to serve cold later. To serve, line platter with reserved beet leaves.