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Roasted Beet & Pickled Red Onion Salad

Kelly Yandell
  • 80 minutes
  • Serves 8

INGREDIENTS

1

Bay leaf

3

Beets, large red

1

Red onion, large

1

Retained brine from the pickled onions

1

Salad greens

3 tbsp

Brown sugar

1 pinch

Cloves, ground

1

Japone pepper

1 tbsp

Kosher salt

1 cup

Apple cider vinegar

2

Canola oil

10 tbsp

Feta cheese