Roasted Beet Salad

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Pre-Notes

To save time, consider using canned sliced beets.

Ingredients

1. 3 roasted beets
2. 4 t white balsamic vinegar
3. 1 T fresh lemon juice
4. 2 t grainy Dijon mustard
5. 1/4 c extra virgin olive oil
6. salt to taste
7. pepper to taste
8. 2 1/2 oz baby arugula (3 cups)
9. 1 small zucchini, shaved lengthwise with vegetable peeler
10. 1/4 c crumbled feta
11. 2 T pistachios

Instructions

1. Thinly slice beets crosswise.
2. Using small heart-shaped cookie cutter, cut hearts from beet slices.
3. In large bowl, whisk vinegar, lemon juice, and mustard.
4. Whisk in oil; season with salt and pepper.
5. Toss with arugula and zucchini.
6. Divide among 4 plates.
7. Top with feta, pistachios, and beets.

Picture of Recipe