Ingredients
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2 tablespoons canola oil
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1 medium red onion, halved and thinly sliced
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2 granny smith apples, quartered, cored and thinly sliced
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1/4 cup lemon juice, freshly squeezed
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4 pickled beets, thinly sliced
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2 tablespoons capers, drained
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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kosher salt & freshly ground black pepper
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2 tablespoons flat leaf parsley, fresh, finely chopped
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1 tablespoon chives, fresh, finely chopped
Instructions
- 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.