Most of us go though life without ever giving much consideration to our beating hearts, until one day we wake up with clogged arteries and need a triple by-pass. But by eating a whole foods, plant-based diet, I know that I'm doing everything I can to diminish the possibility of getting heart disease later in life. But that doesn't mean that on Valentine's Day I won't enjoy a glass of red wine, or a eat piece of dark chocolate because both contain flavonoids, which are considered to be "heart healthy". But to balance it out, I'll definitely make sure to eat a healthy salad like my Roasted Beet, Farro & Kale Salad and go for a brisk walk. Remember, Valentine's Day isn't just for that special person in your life--it's also for you and your "heart" and keeping it "strong and healthy"!
1 cup farro, cooked, rinsed and drained well
2 red beets, cooked until tender, peeled and diced
2 golden beets, cooked until tender, peeled and diced
1 fennel bulb, shaved thinly on a mandolin
1/2 cup dried cranberries
1/3 cup toasted walnuts, roughly chopped
1/4 cup thinly sliced red onion
2 cups thinly sliced kale leaves
1-2 tbsp minced basil leaves
3 tbsp aged sherry vinegar
Juice of 1 orange
1 tsp Dijon mustard
1 tsp minced garlic
1/2 tsp chipotle powder (optional)
3 tbsp extra virgin olive oil (more or less to taste)
2 tbsp pure maple syrup
Kosher salt and black pepper to taste
- Add sherry, orange juice, mustard, garlic and chipotle to a blender and blend on high until combined.
- Slowly drizzle in olive oil until emulsified and then blend in maple syrup and salt and pepper to taste.
- Pour over salad to moisten--you may have extra vinaigrette left over.