I love to use holidays as an excuse to have fun and make different themed food, no matter how insignificant the holiday may seem to some people. Next week is Valentine’s day so I put together a salad made from red strawberries and beets and used a cookie cutter to turn them in to hearts. The sweetness of the strawberries added the perfect balance to the earthy beets. This makes a nice seasonal transition salad, including both winter roots and summer fruits.
This was a lot of fun to make and it stained my cutting board with cute little heart shapes after I cleaned up. I used the scraps from the beet cut-outs to put into my juicer but you could dice them up and toss them into your salad if you want. I chose to use arugula as the bed of this salad because it is believed to be an aphrodisiac and it went well with the theme, but you can use whatever greens you have available to you. This salad would be perfect to bring to a Galentine’s get together, just simply double or triple the recipe.
This was a lot of fun to make and it stained my cutting board with cute little heart shapes after I cleaned up. I used the scraps from the beet cut-outs to put into my juicer but you could dice them up and toss them into your salad if you want. I chose to use arugula as the bed of this salad because it is believed to be an aphrodisiac and it went well with the theme, but you can use whatever greens you have available to you. This salad would be perfect to bring to a Galentine’s get together, just simply double or triple the recipe.
YIELDS
2 salads
PREP TIME
COOK TIME
TOTAL TIME
- 1 cucumber, sliced
- 1 cup strawberries, sliced
- 1 shallot, diced
- about 6 cups arugula
- 2 cooked beets
- 2 tbsp vegan feta, crumbled
- 2 tbsp sliced almonds
- For the dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tsp dijon mustard
- 1/2 tsp garlic powder
- salt & pepper to taste
Directions
1. Add the cucumber, shallot, strawberry and arugula to a large mixing bowl. Set aside.
2. In a mason jar, add all of the ingredients for the dressing and shake well. Pour your desired amount over the salad and toss until evenly coated. Pour salad onto a plate.
3. Slice your beets and use a cookie cutter to cut out the shapes. Add your beets to the salad.
4. Top the salad with sliced almonds and crumbled feta to serve.
Also by Lauren: Vegan Chocolate Chunk Cherry Bars
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Photo: Lauren Sacerdote
