Heart-Shaped Roasted Beet Salad

Name: Heart-Shaped Roasted Beet Salad
Yield: 0
Ingredients: ¼ cups Castello® Havarti creamy; 4 tsp balsamic vinegar; 1 tbsp fresh lemon juice; 2 tsp grainy dijon mustard; ¼ cups EVOO; 2½ oz (3 cups) baby rocket; 1 small zucchini, shaved lengthwise with vegetable peeler; 2 tbsp pistachios

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Ingredients

¼ cups Castello® Havarti creamy
4 tsp balsamic vinegar
1 tbsp fresh lemon juice
2 tsp grainy dijon mustard
¼ cups EVOO
2½ oz (3 cups) baby rocket
1 small zucchini, shaved lengthwise with vegetable peeler
2 tbsp pistachios

Preparation

Thinly slice beets crosswise. Using small heart-shaped cookie cutter, cut hearts from Castello Creamy Havarti. In large bowl, whisk next 3 ingredients. Whisk in EVOO; season. Toss with arugula and zucchini. Divide among 4 plates. Top with pistachios and beets.