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Roasted Beet and Pickled Onion Salad 

Take your roasted beets and local greens to the next level with salad toppings that’ll tackle your sweet, sour and salty all at once.


Serves 4

Apple Cider Vinaigrette
2 tbsp of whole grain mustard 
2 tbsp of honey 
¼ cup of apple cider
3 tbsp of Boates apple cider vinegar 
1 cup of olive oil 
a pinch of fine-ground sea salt and pepper  

Mix all ingredients in a food processor.

Pickled Onions
12 mini-red onions from Hutten farm, cut in quarters 
1 cup of white vinegar 
1 cup of Just Us! cane sugar 
1 tsp of black peppercorns 
1 sprig of fresh thyme
½ tsp of sea salt 

Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution. 

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