Beet + Walnut Salad with Honey Mustard Dressing

I’ve been making various incarnations of this salad for almost two years now.

The salad I usually keep very simple: this is actually the most toppings I’ve ever added—the beets and walnuts stand alone, flavor-wise, so if you don’t have any other vegetables on hand, don’t worry.

The dressing I’ve also altered: sometimes I do a simple olive oil and vinegar vinaigrette, often I use Dijon mustard instead of regular, but this time it was the old yellow because I am out of Dijon.

However you spin it, its almost impossible to go wrong as long as you have the foundation of this salad: greens + canned beets + walnuts + dressing.

Beet + Walnut Salad

Serves one as a meal, or two as a side salad

2 cups chopped greens

½ can (or so) beets      

1/8 cup walnuts  

    

Other suggested toppings:

¼ green pepper

½ onion, sautéed in olive oil

2 small radishes, sliced

To assemble:

Prepare toppings, and arrange on lettuce as desired. If you are making ahead of time, do not add nuts until ready to serve, as they will get soggy, and don’t add the sautéed onions until they’re cooled or the lettuce will wilt.

Dress and serve.

Honey Mustard Dressing

2 tbsp mustard of choice

1 tbsp honey

2 tsp lemon juice or vinegar

1 tsp olive oil (optional)

Salt, pepper, and onion powder to taste

Whisk ingredients together. Adjust seasonings as needed.