15 February 11 • SCB

It’s been two years since our first post at 3191 Miles Apart. As with all of our projects, MAV and I did not discuss beforehand what we would be posting, but I was only a touch surprised that we both featured chocolate and hearts. It was close to Valentine’s Day after all, and we always seem to have a little serendipitous bent to our pairings.

I am so happy to come to this space every week. It’s the little push I need to notice something worth sharing in my days. It’s my connection to my creative partner, MAV, who pushes me and inspires me and reminds me to try something new. It’s my path to support and encouragement and interest from all who visit here.

Two years ago, I paired beets with chocolate and powdered sugar hearts. This week, I wanted to share a savory beet-heart recipe. It’s a simple preparation, with a fun little twist for when you want to show some love.

Roasted Beet Heart Salad with Walnuts and Goat Cheese

A few medium-sized beets
Olive oil
Salt and pepper
Salad greens (I used butter lettuce and radicchio)
Walnut halves
Goat cheese
Your favorite vinaigrette

Slice beets (no need to peel) about 1/8th of an inch thick. Use a cookie cutter to cut out heart shape from each slice (about three slices per serving should suffice). Preheat oven to 400 degrees. Cover roasting pan (I used a cast iron skillet) with olive oil and turn each beet heart in the oil to coat. Season generously with salt and pepper. Roast, turning halfway, for 20-30 minutes or until soft and slightly shrunken.

Toast walnuts in toaster oven or dry skillet for five minutes or until slightly browned.

Plate salad greens and top with walnuts, dollops of goat cheese and beet hearts. Dress with vinaigrette.

Say, ‘I love you.’