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.
Photography by Yunhee Kim
Recipe by Susan Vajaranant
| Start to Finish | Servings |
|---|---|
25 minutes | 4 |
- Duration
- Cook Time
- 4Servings
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.
