February 14, 2013

Heart Beet Salad

Valentines Day

Here is a super simple and beautiful salad to make for for someone special or just because it makes you happy.
Happy Valentines Day!

Heart Beet Salad

Serves 2-4

For all ingredients, please consider using those that are grown organically.

   
1 head radicchio, cored and thinly sliced
1 d'anjou pear, diced
2-3 tablespoons hazelnuts, toasted, skinned, and roughly chopped
1 bunch red beets, roasted
   
Dressing  
1 teaspoon hazelnut oil, walnut or pistachio oil would work as well
2-3 teaspoons white balsamic vinegar, champagne vinegar if white balsamic is unavailable
1/2 teaspoon dijon mustard
  sea salt and freshly ground black pepper
   

Roast the beets. For detailed directions on roasting beets, click here. Peel the beets and slice into 1/8 inch rounds.

While the beets are roasting, prepare the dressing in a small bowl by simply combining all of the ingredients, and set aside until you are ready to serve the salad.

Use a small heart shaped cookie cutter to press out the beet hearts.

*If you have gloves such as medical gloves, use them or your hands will be stained. Keep them on while assembling the salad. You can wash them off while wearing them just as you would washing your hands to keep them clean.

Set the hearts aside from the scraps.

In a medium size bowl, combine the prepared radicchio, pears, and beet scraps (if desired).

Arrange the beet hearts around the perimeter of a large serving plate. This can be done ahead of time, wrapped in cling film and refrigerated until needed.

Toss the remaining salad ingredients with the dressing and pile in the center of the platter. Top with the toasted hazelnuts and serve immediately.

 

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Categories: Dressings & Sauces, Fall & Winter, Salads
 

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