Heart Shaped Beet Salad

Name: Heart Shaped Beet Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 Cups Arugula; 3 Persian Cucumbers; 1/3 Cup Roasted Pistachios; 1 jar Beet Slices; 1/4 Cup Extra Virgin Olive Oil; 4 teaspoons White Balsamic Vinegar; 1 Tablespoon Grainy Mustard; 1 teaspoon Honey or Agave

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.