Beet Salad

I've been enjoying this beet salad several times a week now for the last month or so.

I hadn't fully appreciated fresh beets before, but they are far superior to the canned variety. (So if all you've ever had is canned beets and you hate them, give fresh beets a try!) And beets are a very-good-for-you vegetable that many of us don't eat enough of, if at all.

With the delicious additions of candied walnuts, feta cheese (for saltiness), and a honey balsamic vinaigrette dressing, I'm happy to eat my greens and beets on a regular basis!

This is an easy salad to make and I generally keep the various components on hand in the fridge, then assemble the salad when I'm ready to eat.

To make this salad you'll need:

• Salad greens of your choice
• Fork-tender boiled beets, sliced or cubed
• Grated feta cheese (I use cow's milk feta)
• Candied walnuts (recipe below)
• Honey Balsamic Vinaigrette dressing (recipe below)

Fill your bowl with salad greens, then top with the beets.  Grate desired amount of feta then sprinkle on the candied nuts.  Drizzle with vinaigrette and prepare to fill your mouth with a mouth-watering combination of sweet, salty, earthy and tangy flavors!

Candied Walnuts
Coarsely chop walnuts then put in skillet over medium heat. Toast for a few minutes, then pour enough maple syrup over nuts to coat them. Toss with a spatula and remove coated nuts to a plate to cool and harden.

Honey Balsamic Vinaigrette
In a half-pint mason jar, pour a 1/2 cup of balsamic vinegar, a 1/4 cup of honey and a 1/4 cup of extra virgin olive oil. Put on lid and shake contents thoroughly to combine.

Erin