Lunch: Broccoli, Beet, and Pickled Onion Salad

Recipe by Deborah Madison Steam the broccoli while you are cooling and peeling the beets. Look for beets that are about 2 inches in diameter to match our steaming cook time.

Ingredients

3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon diced shallots
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt

Instructions

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.
Steam beets, covered, 35 minutes or until tender. Rinse under cold water. Drain; peel and cut into 1/4-inch-thick slices. Combine 2 tablespoons vinaigrette and beets, tossing to coat.
Peel broccoli stalks; cut into quarters lengthwise. Steam broccoli, covered, 8 minutes or until crisp-tender. Combine remaining vinaigrette, broccoli, remaining 1/8 teaspoon salt, and pepper in a bowl; toss to coat.
Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.

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