Beet Salad with Goat Cheese

To prepare the vinaigrette, combine the olive oil, vinegar, mustard, honey, and ⅛ teaspoon each of fine sea salt and black pepper in a mason jar with a lid. Secure the lid on the jar, then shake vigorously until the dressing looks smooth and emulsified. Taste the dressing and adjust the seasoning to taste, adding a little more honey if desired. 2. Slice the beets into 1-inch chunks and add them to a bowl along with the sliced red onion. Drizzle some of the dressing over the veggies and toss well. Let these marinate for 5 minutes, or until you're ready to serve. (The onions will turn slightly pink from mingling with the beets.) 3. To assemble the salad, start with a bed of spring mix and add the dressed beets and red onion on top, along with any dressing that might be at the bottom of the bowl. Sprinkle with walnuts and crumbled goat cheese, and drizzle with a little extra dressing. You might not use all of the dressing, but I like to serve it on the side if needed. 4. prep20 mins 5. cook0 mins 6. total20 mins