Heart Beet Salad

Contents

Heart Beet Salad Ingredients You Need for Heart Beet Salad For the Salad For the Dressing How to Prepare Heart Beet Salad

This salad is simple yet beautiful. Great for a special anniversary or Valentine’s Day. Use heart-shaped cookie cutters to cut out hearts from beets and watermelon radishes, watermelon, or cucumbers.

Ingredients You Need for Heart Beet Salad

For the Salad

1 Bag or Large Bunch of Wild Greens or any other Leafy Salad Greens
1 Large Red Beet Root
1 Large Yellow Beet Root
1/2 Red Bell Pepper
1/4 White Onion or Cucumber, peeled
Optional—1 Watermelon Radish for pink hearts or use Watermelon or a Cucumber plank for white hearts

For the Dressing

1/2C Expeller or Cold-Pressed Grape Seed Oil
1/4C Frozen Raspberries, thawed and juiced or mashed and pressed thru mesh strainer
1/4C Raspberry or use Apple Cider Vinegar if you have to
2T 100% Fruit, Raspberry Jam
1T Pure Maple Syrup, Raw or Coconut or Palm Sugar, or use more to taste
1T Stoneground Mustard
1T Lemon Juice, Fresh Squeezed
1/4t Onion Powder

How to Prepare Heart Beet Salad

Preheat the oven to 350ºF.
Place beets on top of parchment paper in a shallow baking dish.
Bake for 45 minutes or longer, until beets are soft when pierced with a fork (similar to a baked potato).
Cool the beets and slice them into 1-inch rounds.
Use a heart-shaped cookie cutter to cut out heart shapes from the beet slices.
If using, slice the watermelon radish and cut out 2 smaller hearts.
Set the radish hearts aside.
Chop the bell pepper and onion, or peeled cucumber.
Wash the greens.
Arrange the greens on a salad plate
Create a circle around the greens by alternating a red beet with a yellow beet.
Top the salad with the other vegetables and 1 pink heart, if using.
Alternatively, use a cucumber plank to make a white heart.
Make the salad dressing by blending all ingredients in an inverted blender cup until emulsified.
Adjust the sweetness by adding more or less sweetener of your choice, to taste.