Broccoli, Beet, and Pickled Onion Salad

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk. To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain. Steam beets, covered, 35 minutes or until tender. Rinse under cold water. Drain; peel and cut into 1/4-inch-thick slices. Combine 2 tablespoons vinaigrette and beets, tossing to coat. Peel broccoli stalks; cut into quarters lengthwise. Steam broccoli, covered, 8 minutes or until crisp-tender. Combine remaining vinaigrette, broccoli, remaining 1/8 teaspoon salt, and pepper in a bowl; toss to coat. Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.