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What's Cooking - Roasted golden beet salad

Chef Liana Roberrecht dresses up a summer salad.

Roasted Golden Beet/Swiss Chard/Pickled Onion Salad Yield: approximately four portions. 1 Medium Golden Beet, Roasted, Peeled, cut into sticks 1 c Swiss Chard Leaves, Chiffonade 1 c Shredded Cabbage ½ Pickled Red Onion ½ Sweet Pepper, Julienne 2 tbsp Olive Oil 4 tbsp Apple Cider Vinegar 2 sprigs Fresh Dill, clean off stem 2 Radishes, sliced thinly Salt & fresh cracked pepper to taste. Mix all together - adjust seasoning as desired. Quick Pickled Red Onion Pickling Liquid ¼ c Rice Vinegar ¼ c Sherry Vinegar ¼ c Mirin Rice Wine ¼ c White Sugar Few Cracked Peppercorns 1 tbsp Salt 2 Bay Leaves Mix together until the salt and sugar have been dissolved. 1 Red onion, peeled and sliced into rings. Blanch onions in hot water, drain, then place in a glass jar. Cover with the pickling liquid. The onions will be ready in 30 minutes to an hour. This salad will pair nicely with any summer BBQ proteins i.e., salmon/chicken/steak. Liana Robberecht, Executive Chef Calgary Petroleum Club June 25, 2014

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