- 20 minutes
This salad wins the award for prettiest salad. Beets and carrots can stand up well to the vinaigrette and won't get soggy sitting in it. In fact, the whole salad will taste better! The walnuts add a rich crunch.
- 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.