2 medium beets, peeled and cut into 1/2 inch cubes
8 oz. spring mix lettuce
1 Bartlett pear, thinly sliced
1/2 cup walnuts
1 T Dijon mustard
2 T red wine vinegar
2 T fresh squeezed lemon juice
1/3 cup organic extra virgin olive oil
Salt and pepper
Preheat oven to 425 degrees. Toss the beets with 1 tbsp olive oil, 1/4 tsp sea salt and 1/4 tsp pepper and lay out on a baking sheet. Roast for 25-30 minutes. (Alternative: use packaged beets)
While the beets are roasting, make the dressing by thoroughly mixing the mustard, vinegar, lemon juice, and remaining oil. Add salt and pepper to taste.
Let the beets cool to room temperature. To assemble the salad, combine the greens, beets, and pears. Gently toss until mixed, and top with walnuts.