Beet and apple salad

Serves 4-6

2 tablespoons canola oil
1 medium red onion
2 Granny Smith apples
1/4 cup lemon juice (50ml)
4 pickled beets, thinly sliced
2 tablespoons drained capers
2 tablespoons mayonnaise
2 tablespoons sour cream
Kosher salt and ground pepper
2 tablespoons chopped parsley
1 tablespoon chopped chives

Heat the oil in a large skillet over medium-high heat. Add the onion and apples and sauté for five minutes. Transfer to a medium bowl and sprinkle with lemon juice. Add the beets and capers and mix.

Mix the mayonnaise and sour cream. Add to the salad and toss to coat. Season and serve.