Champagne vinegar · Horseradish Mustard · Salads · SELECT Medium olive oil · Sicilian Lemon balsamic ·Mar 26, 2024

Pickled Beet and Apple Salad

Name: Pickled Beet and Apple Salad
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

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

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.

Pickled Beet and Apple Salad