It’s almost Valentine’s Day!
Are you looking for a healthy option to celebrate Valentine’s Day? You can use this gorgeous salad as a precursor to serve before dinner. Take a peak at a few of our main courses for some ideas:
- Citrusy Dill Salmon
- Mushroom Chicken Piccata with Creamy Garlic Risotto
- Rustic Tomato Sauce with Bow Ties — Our most popular recipe posted!
This salad starts with a base of mixed greens and then gets jazzed up with a few slices of red onion and cucumber. Added to that is a burst of color from the purplish red beets. Note that we cut them out in the shape of hearts using a cookie cutter. We topped off the salad with some homemade sweet and sticky spiced walnuts and to bring all the flavors together, we used our mango clementine jam to make a light and refreshing vinaigrette.
If you made our Mango Clementine Jam from a few weeks ago, this dressing will be super easy to create. Not to worry if you haven’t made it yet, because it’s quick to put together. To see how, follow the link above. You’ll then use the jam to make the vinaigrette to pour over the finished salad. The deep orange color of the jam puts the perfect finishing touch on the salad.
Enjoy!
Sweethearts and Beets Salad- Valentine’s Day
- Yield: 2 servings 1x
Description
A gorgeous salad to help you celebrate Valentine’s Day
Ingredients
Sweet and Spicy Toasted Walnuts
- 1 cup walnuts
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon white pepper
Vinaigrette
- 2 teaspoons apple cider vinegar
- 2 tablespoons Mango Clementine Jam
- 3 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
Salad
- 2 cups mixed salad greens
- 1 cucumber, sliced (approx. 5 slices per salad)
- 1 red onion, sliced (fews slices per salad)
- 1, 14.5 oz can sliced beets (approx. 5 hearts per salad)
Instructions
- Begin by soaking the walnuts in the 1 cup of water for 10 minutes. Drain.
- Combine sugar, chili powder, ginger, and pepper, and mix together with walnuts.
- Spread on a greased baking sheet and bake at 350F for about 10 minutes. Remove from oven and set aside.
- Next, make the vinaigrette by whisking together all ingredients in one bowl. Set aside.
- Assemble the salad by portioning out about 1 cup of greens per plate. To that, add on about 5 slices of cucumber per plate and a few thinly sliced red onions.
- Next, using a small heart shaped cookie cutter, cut out about 5 hearts from the beet slices. Add to the salad and use the scraps and remaining sliced beets for future recipes.
- Next, top with a generous handful (8-10 pieces) of the spiced nuts per salad.
- Drizzle vinaigrette over each salad and serve immediately.