Heart Beet Salad
It’s just a lot of fun to have hearts (beets) in your salad on Valentine’s Day (or any day you want to make someone smile!)
And yes, you can buy beets in the shape of hearts(already cooked and cut) in a lot of markets in the produce section, but I really enjoy making my own.
It’s a very simple process and the cookie cutter part is also fun to do with kids.
I like to use different colored beets but it’s not necessary to get a great result.
This recipe makes a little more dressing than needed so you will have some to pour over the leftover chopped beets from the heart cutouts.
The salad dressing is mixed with the lettuce only on purpose. If you were to toss all the ingredients with the dressing the colors would bleed and the cheese would blend.
It’s also nice to keep all those great flavors distinct.
For this purpose the salad is also dressed and layered just before serving.
With Love,
Happy Valentines Day Everyone!
Heart Beet Salad
Serves 2
Cook time – 40 to 50 minutes
Prep time – 20 minutes
Ingredients:
Need – heart shaped cookie cutters
4 cups washed, dried, and torn or cut lettuce leaves
2 small beets
1/2 small red onion
2 Tbs. toasted skinned hazelnuts
1/4 to 1/3 cup goat cheese
2 tsp. toasted hazelnut oil (or olive oil)
2 Tbs. red wine vinegar
1/8 to 1/4 tsp. sea salt (Up to you)
A dash black pepper
A tiny dab of Dijon mustard
2 scallions, sliced thin
A sprig of dill, chopped (about 1 Tbs.)
Optional – 1/8 tsp. honey or maple syrup
Cover beets with ample water and bring to a boil. Partly cover and simmer on medium heat until beets are fork tender (This could take up to 50 minutes depending on the size of the beets). When done remove and let cool until you can handle them. Slip off skins and slice into scant 1/4 inch slices. Cut out hearts with cookie cutters and set in a small bowl. (If you are using different colored beets and want them to retain their color put in separate bowls). Dice the remaining beet parts and put in a refrigerator dish.
Wash, dry (spin), and cut lettuce.
Slice onion and set in a small bowl.
Rough chop hazelnuts.
Chop scallions and dill.
Whisk together oil, vinegar and sea salt (and sweetener if using)
Pour 1 tsp. or so over beets and onions and mix well.
Add pepper, Dijon and herbs to remaining dressing. Taste and adjust seasoning.
When ready to plate mix 1/2 of the dressing with lettuce. Taste and add more dressing if needed. You should have a little dressing left over. You can mix this with the leftover chopped beets in the refrigerator dish and save them for another day.
Plate by first putting down about a third of the lettuce, then sprinkle a third of each of the onion, beets, hazelnuts and goat cheese. Repeat twice until all ingredients are used.
Serve and Enjoy!
