No-Fat Raw Beets with Beet Green Salsa and Pomegranate Seeds

1. • 2 1/4 pounds small or medium beets, peeled (ripen on counter for a week) 
   Salsa:
   • 1/4 cup lemon juice
   • 2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
   • 1/2 cup minced beet green stems 
   • 1/2 red onion, finely chopped
   • 1/2 cup chopped dill, plus sprigs for garnish
   • 1/2 cup pomegranate seeds
2. 
   
3. Peel beets and then use mandoline slicer or vegetable peeler to make thin strips.  
4. 
   
5. In a medium bowl, mix lemon juice, dill and onion. Add the beet greens and stems and mix well. Spoon the salsa verde over the beets. Scatter the pomegranate seeds on top, garnish with dill sprigs and serve.