Ingredients:
2 tablespoons canola oil
1 medium red onions, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped
Directions:
Heat the oil in a large skillet over medium high heat.
Add the onion and apples and saute for three to five minutes, until apples have softened.
Transfer to a medium bowl and sprinkle with the lemon juice.
Add the beets and capers and toss well.
Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
Season with salt and pepper to taste.
Transfer to serving bowl or individual plates and garnish with the parsley and chives.
Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
Note 2: You can also do this with baby beets if you’re lucky enough to find them at a farmer’s market–increase the number of beets relative to their size.
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.