Step 1

Pour 2 16 oz. jars of pickled beets into a strainer and drain to get rid of the excess liquid.

Step 2

Chop the drained beets into chunks or slices (either is fine).

Step 3

Add 1 cup of chopped unsalted walnuts (or nuts of choice) to a small cast iron skillet. Place the skillet on the stove top and heat to medium-low.

Step 4

Toast the walnuts for 5-6 minutes, stirring often to prevent the walnuts from burning. Remove the skillet from the heat and set aside.

Step 5

Mince 2 cloves of garlic.

Step 6

Add ¼ cup olive oil to a small mixing bowl along with 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each kosher salt and pepper.

Step 7

Stir until completely combined using a fork or small whisk.

Step 8

Pour a package of chopped or mixed greens into a large mixing bowl. Pour the balsamic vinaigrette dressing over the greens and toss to coat.

Step 9

Add the chopped beets and carefully mix them into the salad. Add the cooled toasted walnuts and ½ cup of feta cheese crumbles. Carefully toss until combined.

Step 10

Top with fresh herb of choice (optional).