Valentine’s Day Beet Salad

Beet Salad with Sherry Vinaigrette

That’s right. I said salad.  No truffles, cupcakes, chocolates, cookies, mousses or cakes.  Salad. It’s February and I know for me, it’s my natural instinct to commit “carbicide” — I want to make a cake and some peanut butter cups and cookies and stuff them into my face. But I’m going to be controlled and dedicated to eating healthily. Seriously, the party’s over. I’ve been on a binge ever since the beginning of December and now my pants are getting tight and my boobs are looking huge and I’ve got to take control. So. Here’s your Valentine Guilt-free Salad. It’s delicious anyway and it looks cute.

Valentine Beet Salad

mixed organic greens

feta cheese

toasted almonds (or nut of your choice)

freshly boiled beets

sherry vinaigrette (recipe below)

Sherry Vinaigrette

1/4 cup sherry vinegar

1/2 cup extra virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/2 tsp dijon mustard

1 clove garlic

1 tsp honey

Directions:

Mix all vinaigrette ingredients. Set aside.

Peel beets, and slice thinly on a mandolin. Using a heart-shaped cookie cutter, make beet hearts. Place on plates.  Toss greens with vinaigrette, and place in center of plates. Top with feta and nuts. Enjoy!!

Cook beets until tender (boil), then remove skins.

Slice thinly on mandolin (or carefully with a sharp knife)

use cookie cutter to cut into heart shapes. (piece together if beet slices are too small)

Place hearts on plate

place salad in middle of plate

Enjoy! this is a really tasty salad, and a great starter to a romantic meal. 🙂

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