Steam the large beets until tender-firm when pierced with a knife, about 35 minutes. Steam the little beets until tender-firm, about 20 minutes. Chill both.

Cut onions into a small dice. If desired, sauté the onions until slightly browned. Reserve and chill.

Using 5 or 6 neat strokes of the knife, peel and trim the red beets. Cut them into 1/2” chunks. Slip off the skins of the smaller beets with your hands. Leave the smallest ones whole. Quarter or halve the rest.

Combine the beets, peas, onion and dill in a large bowl.

Whisk together the dressing ingredients and pour over the beet salad.

Let chill in the fridge for 1 hour.

Gently fold in arugula leaves, pea shoots or late fall vegetables immediately before serving. Season to taste.