- 20 minutes
- Whisk vinegar with salt, until salt dissolves then, add in horseradish and mustard and whisk until smooth. Drizzle oil into mixture in a steady stream and whisk as you go to create an emulsion. Set dressing aside.
- Slice peeled beets and carrots into thin strips or small, thin pieces (shape doesn't matter, but you do want to cut the vegetable pieces to similar size). Toss with green onions, then toss well with dressing. Just before serving, toss with toasted walnuts.