Perfect beet salad

• 2-3 small/medium beets
• 1 English cucumber
• 1/2 small onion
• 1 lemon
• 1/2 pint cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon grated ginger

1. Chop the beets into small cubes.
2. In a medium pot with a steamer basket, steam your beets ~20 minutes until tender. Cool the beets under cold water. If you have enough time, put them in the fridge to cool.
3. In a medium bowl, zest and juice the lemon, olive oil, ginger, and salt.
4. Chop cucumbers into bite sized pieces. Finely mince the onion. Cut the tomatoes into quarters or eighths, depending on how big your tomatoes are. Add all of the veggies to the dressing.
5. Add the beets to the mix.
6. Serve immediately, or let marinade overnight–the flavor gets better with time!