Show your love at your next gathering with this roasted beet salad. Using a cookie cutter, we shaped roasted beets into hearts to top a bed of fresh greens.

Makes 2 large or 4 side salads


3 roasted beets*
4 cups (250g) mixed salad greens
1 cup (250ml) edamame
1 shallot, minced
4 teaspoons (20ml) red wine vinegar
1 tablespoon (15ml) lemon juice
2 teaspoons (10ml) Dijon mustard
¼ cup (60ml) extra virgin olive oil
½ cup (125ml) feta, crumbled
¼ cup (60ml) sunflower seeds
Salt & Pepper


Thinly slice the roasted beets crosswise. Use a small heart-shaped cookie cutter to cut hearts from the beet slices. Set aside.

Place the minced shallot, vinegar, lemon juice, mustard and olive oil into a large salad bowl. Whisk together and season with salt and pepper to taste. Add in the mixed greens, the edamame and half of the heart shaped beets. Toss well to coat with the dressing.

Top with the remaining beets, crumbled feta and sunflower seeds. Serve immediately.

3 large beets
Olive oil for brushing

Preheat oven to 400°F/200°C.

Remove the stems and tails from the beets and scrub them clean leaving the skin in tact. Brush the bottom of a baking sheet with olive oil and place the beets on top. Cover with foil and place baking sheet on the bottom rack. Roast for 1½ to 2 hours (depending on the size of the beets), rotating them every 30 minutes so they roast evenly. Once fork tender, remove from oven and let cool for 5-10 minutes before removing skin.