1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

   1. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender.

2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange.

3. Finely chop 1/2 onion.

4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside.

5. SALAD.

Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside.

6. Rinse scallops.

7. Cut radicchio into "like your prefer" slices.

8. Lightly toast the pine nuts.

9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes.

10. Drain the water from the bowl with onion.

11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.