Ingredients
2 heads broccoli, cut to bite-size bits
½ red onion, cut in slivers
450g can dark red kidney beans, rinsed, drained
450g can beets - drained, (save liquid) halved
½ cup SIDS RASPBERRY VINEGAR
¼ cup EV olive oil
¼ tsp salt
1 cup pecans
¼ cup crumbled goat cheese
Directions
Mix broccoli, red onion, kidney beans and beets in a large bowl.
Whisk SIDS RASPBERRY VINEGAR, oil, beet liquid and salt in a small bowl then pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.
Option: Blanch the broccoli first.
