Beetroot Salad with Olive Oil Dressing

Once beetroot is boiled or roasted until tender, it turns almost silky, and slicing it thick lets it hold its own against a sharp red onion and a bright, simple dressing of olive oil and lemon.

Beetroot is a popular choice in anemia-focused eating, and pairing it here with lemon juice — a source of vitamin C — is a deliberate choice, since vitamin C can help the body make better use of the iron from plant foods like beetroot. Let the salad sit for a few minutes after dressing so the flavors have time to settle.