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Place red onion, apple and beets on serving plates and drizzle with Fustini's olive oil and Balsamic Vinegar. Combine capers, mayonnaise, sour cream salt, pepper and herbs and place dollop on top.
Place Fustini's Invecchiato Wine 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 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 2 days.
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