Heart-Shaped Roasted Beet Salad

Add a little extra love to your anniversary, date night, or Valentine's Day dinner spread with heart-shaped beets.
By Rachael Ray Every Day ,

Photography by Yunhee Kim

Recipe by Susan Vajaranant

Start to Finish

25 minutes

Servings

4

Duration
Cook Time
4 Servings

Ingredients

  • 3 roasted beets
  • 4 tsp. white balsamic vinegar
  • 1 tbsp. fresh lemon juice
  • 2 tsp. grainy Dijon mustard
  • 1/4 cup EVOO
  • 2 1/2 ounce (3 cups) baby arugula
  • 1 small zucchini, shaved lengthwise with vegetable peeler
  • 1/4 cup crumbled feta
  • 2 tbsp. pistachios

Preparation

Thinly slice beets crosswise. Using small heart-shaped cookie cutter, cut hearts from beet slices. In large bowl, whisk next 3 ingredients. Whisk in EVOO; season. Toss with arugula and zucchini. Divide among 4 plates. Top with feta, pistachios, and beets.

Nutrition Information

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