Pull out your heart shape cookie cutters and create a fabulous salad…
- 1 beet
- 1 blood red orange
- 1 ruby red grapefruit
- 1 bunch watercress
- 2 tablespoons crumbled feta
- 2 tablespoons toasted pistachio
- 2 tablespoons blood orange balsamic
- 1 teaspoon minced shallot
- salt & pepper
- 1/4 cup extra virgin olive oil
Peel and cook beet in boiling water until tender. Drain beet and completely cool. Slice beet in 1/4-inch slices. Use different sizes of heart-shaped cookie cutters on your sliced beets.
Using a knife cut skin off of orange and grapefruit. Cut into 1/4-inch slices and use your cookie cutters on these slices too.
Arrange watercress, beets, and citrus on plate. Garnish with nuts & cheese.
In a small mixing bowl measure balsamic, add the shallot and a pinch of salt & pepper. Whisk together. Slowly incorporate the olive oil whisking constantly . Lightly dress salad.