Broccoli, Beet, And Pickled Onion Salad

• Vinaigrette:
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon diced shallots
• 1 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• Salad:
• 1 cup thinly vertically sliced red onion
• 1/2 cup cider vinegar
• 1/4 teaspoon kosher salt, divided
• 4 golden beets, trimmed (about 1 pound)
• 1 pound broccoli with stalks
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped walnuts, toasted
• 1/4 cup broccoli sprouts
• 1 tablespoon capers, rinsed and drained
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
2. To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.
3. 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.
4. 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.
5. Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.
6. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

vinaigrette, red wine vinegar, olive oil, shallots, mustard, kosher salt, salad, red onion, cider vinegar, kosher salt, golden beets, broccoli, freshly ground black pepper, walnuts, broccoli sprouts, capers, feta cheese

Taken from www.myrecipes.com/recipe/broccoli-beet-onion-salad (may not work)