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.
Heart Beet Salad
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.
