
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!