Be still, my beet-ing heart salad

Chicago Tribune

Valentine's Day doesn't have to hurt your wallet. This delicious dish delivers on the cheap.

Beet-ing heart salad

Prep: 10 minutes
Servings: 4

1/4 cup red or white wine vinegar
2 tablespoons cranberry juice
1 tablespoon honey or sugar or to taste
1/4 teaspoon salt
Freshly ground pepper
1 cup extra-virgin olive oil
1 bag (10 ounces) mixed salad greens
1/4 cup chopped walnuts
Cherry tomatoes, radishes, chopped red bell pepper
8 canned beet slices, cut into heart shapes, if desired

1. Combine the vinegar, cranberry juice, honey, salt and pepper to taste in a blender; pulse to combine. With blender on low speed, slowly add the oil until emulsified.

2. Place the salad greens in a large bowl (heart-shaped if you've got one!); add walnuts and additional red-hued vegetables. Place heart-shaped beets on top. Pass vinaigrette at the table.

Nutrition information:
Per serving (with 1 tablespoon of dressing): 145 calories, 87% of calories from fat, 14 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 3 g protein, 188 mg sodium, 2 g fiber.

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