Shaved Beet Salad

small beet
3 T. Lemon Herb Dressing (below)
4 cups mesclun, or arugula (I used a red-tipped lettuce)
2 T. chopped walnuts (optional)

Slice the beet paper-thin using a mandoline or sharp knife. Place in a mixing bowl, add the dressing, and toss until evenly coated. Marinate for 30 minutes at room temperature or up to 12 hours in the refrigerator. Arrange the mesclun on a serving plate. Remove the beets from the dressing and place on top of the greens along with the walnuts, if desired. Drizzle with some of the marinade.

Lemon Herb Dressing:

1/4 c. fresh lemon juice
1 T. minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano)
1/2 tsp. crushed garlic (one clove)
1/4 tsp. Dijon mustard (optional)
dash black pepper (optional)
1/2 c. extra-virgin olive oil

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in a small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Store in a glass jar in the refrigerator.