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Apple-And-Beet Salad

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salad vegetarian thanksgiving lunch

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Ingredients

8 beets

3 small red onions, unpeeled

1/4 cup balsamic vinegar or red wine vinegar

2 tablespoons vegetable oil

1 1/2 teaspoons kosher salt

Black pepper

4 Granny Smith apples (1 1/2 lb.)

1 tablespoon fresh lemon juice

1/2 cup sour cream

12 curly red lettuce leaves, rinsed and dried

1/4 cup crumbled blue cheese or goat cheese

3/4 cup toasted pecan halves

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