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Heart-Shaped Roasted Beet Salad

Heart-Shaped Roasted Beet Salad


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


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.