Roasting beets is as easy as wrapping them up in foil and tossing in a hot oven for an hour. The results are sweet and meaty with a colorful deep burgundy hue. Beets can be sliced or chopped, and added to salads, grains or other sauteed greens. Roasted beets tends to accentuate the other ingredients on the plate and offer a nice contrast in texture and taste.
Valentines Day is Wednesday, so I have heart-shapes on the brain. Using a cookie cutter to slice through the softened beets creates a symbol of love and when placed with a few peppery arugula leaves, adds a touch of sweetheart cheer.
In this salad, the feta cream is a simple puree of cheese and cream that creates a layer of saltiness and brings this Roasted Beet Sweetheart Salad all together. The three components; bitter, sweet and salty are super satisfying and I’m sure your loved one will think so too.
2-3 large beets
2 cups arugula leaves
2 teaspoons rice wine vinegar
3 ounces feta cheese, crumbled
1/4 cup heavy cream
pinch of salt & pepper
1. Preheat oven to 400 degrees. Place beets in foil and drizzle with 2 teaspoons olive oil. Wrap beets tightly and roast in the oven for 1 hour. Insert knife to make sure they are tender. Remove and let cool. This can be done, one day ahead and chilled in the refrigerator.
2. Using a paring knife, peel beets and cut into 1/4 inch thick slices. Using a small heart-shaped cookie cutter, cut through each beet, set aside.
3. To make the feta cream – add the feta and cream to a food processor. Puree until smooth, about 1 1/2 minutes. Add the salt and pepper and pulse, until combined. Layer the greens on a large plate or platter and top with heart-shaped beets. Spoon feta cream over the top and drizzle the entire plate with vinegar. Serve immediately, Enjoy!