Dice the beets into even bits of your choice and half the grapes. Add a tablespoon of finely chopped dill.

Next, mix the mustard, olive oil, lemon juice, and half of the maple syrup into a quick dressing. Check the dressing for seasoning, and combine it with the salad. Finally, check the assembled salad for seasoning, and add salt and pepper as needed.

Chop the walnuts into rough bits. Add them to a pan on medium heat and toast them lightly. Next, add the remaining maple syrup and caramelize the walnuts.

Add a portion of the salad to your plates and garnish it with some of the remaining dill, capers, caramelized walnuts, sprouts, or soy yogurt.