Name: Heart-Shaped Roasted Beet Salad
Cook time: 25 min
Total time: 25 min
Ingredients: 3 roasted beets; 4 tsp. white balsamic vinegar; 1 tbsp. fresh lemon juice; 2 tsp. grainy Dijon mustard; ¼ cup EVOO; 2 ½ ounces (3 cups) baby arugula; 1 small zucchini, shaved lengthwise with vegetable peeler; ¼ cup crumbled feta; 2 tbsp. pistachios

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.

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