Sheila’s Raw Beet Salad

Beets
  • 2 TBLS olive oil
  • 2 TBLS red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 lb. beets, peeled & grated or spiralized
  • 2 green onions, minced
  • ½ cup walnuts or nut of choice, chopped
  • Feta cheese, crumbled, to taste
  • Basil, chopped, to taste
  • Salt and pepper, to taste

Combine oil, vinegar, mustard, garlic and whisk to emulsify. Combine other ingredients. Toss with dressing. Season with salt and pepper. Serve right away or store in fridge for 1-2 days