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Ingredients
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Salad Ingredients
Candied Walnut Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Wash the beets thoroughly under cold water to remove any dirt. Trim the tops and roots, then wrap each beet in aluminum foil. Roast in the oven at 400°F (200°C) for 45-60 minutes or until tender. Once cooked, allow to cool, then peel and slice into thin rounds.
- 2
Prepare the Greens
In a large bowl, place the mixed salad greens and set aside.
- 3
Candied Walnut Preparation
- 4
Candy the Walnuts
In a medium saucepan over medium heat, combine the walnuts, sugar, butter, and salt. Stir continuously until the sugar melts and coats the walnuts, about 5-7 minutes. Be careful not to burn them. Once done, spread the walnuts on a baking sheet lined with parchment paper to cool.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assembly
- 6
Combine and Serve
Drizzle the dressing over the salad mixture and toss gently to combine. Top with the candied walnuts. Serve immediately and enjoy!