Simplicity.

That’s our word of the day.

Because sometimes, and by sometimes I mean often, simple is best.

This fragrant, juicy combo of bright red beets, perfectly ripened pear, and nutty toasted walnuts needs nothing more than a squeeze of zesty lemon and a drizzle of extra virgin olive oil, along with a crack of fresh ground pepper plus a pinch of sea salt.

Easy?

Why yes.

Tasty?

But of course.

P.S. I used one medium-large beet and one medium-small pear, which yielded about 1 3/4 cups diced veggie and 1 cup diced fruit. The measurements don’t have to be exact, just taste and adjust the “dressing” as needed.

P.P.S. Serve this salad, side, or what ever you want to call it within 30 minutes, because crispy nuts > soggy nuts.

P.P.P.S. I consumed the whole dish in one go (big eater, I know) but it should serve 2 reasonable portions.

P.P.P.P.S. Sometimes I might sound like a broken record, but toast your nuts! Always. The extra 5 minutes will be well worth your time. Toasting nuts takes priority over folding laundry so there, I just made the decision for you.

P.P.P.P.P.S. Last one, I promise. This here Roasted Beet Salad with Orange & Pistachio is also quite simple and quite mouth-watering. It just comes down to your fruit and nut preferences, I suppose.