Name: Beet Salad with Caraway and Almonds
Yield: 4 Servings
Ingredients: 2 tablespoons sliced almonds; 1 teaspoon caraway seeds; 1 pound peeled cooked beets, cut into wedges; 2 tablespoons Whole Grain Mustard Dressing; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground black pepper

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The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Recipe notes