Roasted golden beet, swiss chard and pickled onion salad

This salad will pair nicely with any proteins on the barbecue, such as salmon, chicken or steak.

1 medium golden beet, roasted, peeled, cut into sticks
1 c Swiss chard leaves, chiffonade
1 c shredded cabbage
½ pickled red onion (recipe below)
½ sweet pepper, julienne
2 T olive oil
4 T apple cider vinegar
2 sprigs fresh dill, clean off stem
2 radishes, sliced thinly
salt and fresh-cracked pepper to taste

Quick pickled red onion

¼ c rice vinegar
¼ c sherry vinegar
¼ c mirin rice wine
¼ c white sugar
cracked peppercorns
1 T salt
2 bay leaves
red onion, peeled and sliced into rings

Mix all ingredients but the onions together until the salt and sugar have been dissolved.

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.
To serve: Toss all together. Adjust seasoning as desired.

Serves 4.