October 25, 2020

Apple Beet Salad with Pickled Onions (tweaked Recipe)

Yield: 4 servings

4 medium beets, roasted and shredded on a large holes

2 large apples, peeled, cored and chopped

1 cup pickled onions

1/2 cup sunflower seeds (see Note 1 for other suggestions)

For the Mustard Vinaigrette

2 tablespoons extra virgin olive oil

4 tablespoons apple cider vinegar

2 tablespoons country style whole grain mustard

2 teaspoons maple syrup or honey

Pickled Red Onions

2 medium red onions, sliced thin

1 cup boiling water

1 teaspoon sea salt

1 tablespoon sugar ( you can also use agave, maple syrup or honey)

1/2 cup apple cider vinegar (you can also use white or red wine vinegar)

Optional. Choose all or some of the following seeds and spices: whole peppercorns, red pepper flakes (if you like some heat), coriander seeds, cumin seeds, fennel seeds, mustard seeds

Prepare a large, clean jar with a lid or the container you're planning on using to store the pickled onions. Make sure container has a tight lid.

Combine the boiling water, salt, and sugar in a heatproof container. Stir well until the salt and sugar have dissolved completely. Add the vinegar.

Place the sliced onions inside the prepared jar or container, and add the water and vinegar mixture. Add the seeds and spices, if using

Leave the jar on the counter for 30 minutes to cool. Place it in the fridge for up to two weeks.

The pickles are ready to in after 30 minutes, but they will taste even better after a couple of hours in the fridge.

For salad:

Combine the ingredients for the mustard vinaigrette in a jar fitted with a lid, and shake well until combined

Mix apples with sunflower seeds and add a bit of vinaigrette. Mix again.

Add a bit of vinaigrette to pickled onions and mix.

Add the rest of the vinaigrette to shredded beets and mix well. 

To build salad, spoon beets on a plate and pile apple-seed mixture on it. Sprinkle with pickled onions.

Idea comes from May I have that recipe

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