Skill Level
Heart Shaped Beet Salad
Ingredients
Arugula | 4 Cups | |
Persian Cucumbers | 3 | |
Roasted Pistachios | 1/3 Cup | |
Beet Slices | 1 jar |
Dressing
Extra Virgin Olive Oil | 1/4 Cup | |
White Balsamic Vinegar | 4 teaspoons | |
Grainy Mustard | 1 Tablespoon | |
Honey or Agave | 1 teaspoon |



A super easy salad that packs a visual punch as well as flavor!
Add Feta or Goat Cheese if you like.
I used a small heart-shaped cookie/fondant cutter to get the heart shapes.
I used a small jar of Beet slices I found at Walmart if you can be bothered with the shapes just buy the small baby Beets. Avoid the canned ones as they are dull colored.
- Make the Dressing by whisking the ingredients together.
- Drain the Beets and select the larger slices and press out the heart shapes and set aside.
- Thinly slice the Cucumbers lengthwise.
- Place the Arugula in a large bowl.
- Place the Cucumber strips on top and then the Beets.
- Crush the Pistachios and throw on top.
- Add the Dressing right before serving or leave on the side.
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