Every fall, Barry’s parents’ house is drowning in apples from the orchard and beets from the garden. Since they also grow plenty of scallions, I’m looking forward to making this salad a lot.

1/2 t mustard seeds
1/2 t cumin seeds
2 cans beets (or equivalent fresh cooked beets), sliced, quartered, or julienned
2 apples, sliced
1/2 C scallions, diced
2 T red wine vinegar
1 T salad oil
Salt and pepper to taste

Toast the seeds in a dry pan. Combine with remaining ingredients and let marinate for a little while.