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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.

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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 


Method
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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