A ‘Beeting’ Heart

As I have been on this literally-eat-the-whole-animal crusade, I thought it fitting to feel my way through a heart dish. The last of the winter beets were sweet and ready to be eaten as we are on the cusp(id) of fresh summer CSA produce (Okay, I promise I’m done with all the cor(onar)ny jokes. Okay, now I am).
Slow cook seasoned beef heart overnight in an Instant Pot or electric pressure cooker. Reserve liquid and pressure poach whole beets for 40 minutes. Peel beets and slice to 1/4 in thickness. Cook down Balsamic vinegar with pomegranate juice and fresh thyme until syrupy. Toss fresh spring greens with a thyme aioli ( 1 cup avocado oil, 1 egg, fresh thyme, salt to taste, fresh lemon, blended). Layer balsamic glaze, beet slices, spring greens, and beef heart into a tasty heart healthy meal.
Does it sound weird? Cause it tastes great. I have turned beet and/or offal haters around with this dish. Have fun with something new!
2018-09-03T19:36:04+00:00Recipes|