Pickled Beet and Apple Salad
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Pickled Beet and Apple Salad
Category
Salads
Ingredients
- red onion - thin-slice
- Granny Smith apple - thin-slice
- Pickled Beets
- Fustini's Medium SELECT olive oil
- Fustini's Sicilian Lemon Balsamic Vinegar
- 1 teaspoon chopped capers
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- salt and pepper
- 1 teaspoon chopped parsley
- 1 teaspoon chopped chives
- 1 cup Fustini's Champagne vinegar
- 1 cup sugar
- 2 cups water
- 1 carrot - peeled and sliced
- 5 peppercorns
- bay leaves
- allspice berries
- 4 beets - trimmed and washed
- 2 tablespoons Horseradish Mustard
- 2 quarts water
Ingredients
Pickled Beets
Directions
- Place red onion, apple and beets on serving plates and drizzle with olive oil and balsamic. Combine capers, mayonnaise, sour cream salt, pepper and herbs and place a dollop on top.
- Place vinegar, sugar, 2 cups water, carrot peppercorns, 2 bay leaves 2 allspice berries into medium size pot and bring to simmer. Simmer for 20 minutes then remove from heat and chill. Place beets, horseradish, 2 bay leaves, 2 allspice berries and 2 quarts of water in a large pot and simmer until beets are tender. Let cool then peel and quarter. Place beets into cooled vinegar and let marinate for 2 days.