Make it Monday: My Heart Beets for You

March 1, 2011 at 8:41 pm Leave a comment

I have spent weeks, (notice the plural) cleaning. All of the trim in our upstairs hallway was painted white and then faux-finished to look like wood. I am certain the paint had lead in it and the primer they used held onto the wood with all of its might. It was determined to stay put. Our fearless helper Mark managed to wrangle it off with loads of paint stripper, a scrapper and some steel wool. This also created a lot of dust, and dust that likely contained lead, which meant thorough clean-ups. But, look at this wood in all its natural beauty:

The cleaned-up wood is on the right.

This is a sample of the faux-finish wood.

All this hard work (even though my husband has mostly gotten out of this one) called for something fancy-pants, and I delivered. Valentine’s day has come and gone, but this salad is a keeper.

My Heart Beets for You

This recipe will make two side salads. However, I suggest you buy enough ingredients to make a salad for the next day to use up the leftover beet bits. You will need a heart-shaped cookie cutter for this recipe; that is if you want to make hearts. Make sure your beet is large enough to accommodate your cookie cutter. You’ll also need to prepare the beets the day before.


  • 1 medium to large sized red beet, sliced into ½ to ¼ inch slices and boiled or streamed until tender
  • 2 tablespoons walnut pieces
  • 2 tablespoons chèvre (soft goat cheese)
  • 2 cups mixed salad greens
  • a few small mint leaves for garnish
  • salt and pepper to taste


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon honey
  • ¼ teaspoon pure vanilla extract

Mix all of the ingredients for the dressing. Place the cooked beet slices in a bowl and add half of the dressing. Cover and refrigerate overnight. To prepare the salad, cut the beet slices with a heart shaped cookie cutter. Place half the salad greens on a plate and add two beet hearts along with half the walnuts, a dollop of chèvre and sprinkling of mint leaves. Season with salt and pepper and add a bit more dressing. Repeat with the remaining ingredients and share with someone you love… or just eat both salads and call it a supper (I liked this salad so much I didn’t want to share).

And for those little ones who don’t like beets. How about some heart-shaped raspberry jam sandwiches:


Entry filed under: Hallway, Projects, Recipes. Tags: , .

Yesterday and Today Restoring the Hallways

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