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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This comes from one of my food and wine cookbooks. I wish I could post the photo! So lovely. This would be a perfect salad for Valentine’s day. You could buy canned, sliced beets if you wanted to skip the roasting step. Ingredients:
2 1/2 lbs beets, trimmed |
3 tablespoons olive oil |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 ounces arugula |
4 ounces frisee, cored |
1 tablespoon fresh chives, snipped |
Directions:
1. Preheat the oven to 375. Wrap the beets in a large piece of aluminum foil and bake for an hour, or until tender.
2. Let cool slightly and then peel and slice 1/4 inch thick. Using a 1-inch heart cookie cutter, cut out as many hearts as possible from each slice.
3. In a large glass bowl, whisk the oil with the lemon juice, salt and pepper.
4. Add the arugula, frisee and the beet cut outs and toss. Mound on salad plates and sprinkle with the chives and serve.
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