from the LA Times

My Beet-ing Heart Salad

This dish delivers deliciousness on the cheap. (Chicago Tribune/Bonnie Trafelet)

By Renee Enna, Chicago Tribune 

1/4 cup red or white wine vinegar
2 tablespoons cranberry juice
1 tablespoon honey or sugar or to taste
1/4 teaspoon salt
Freshly ground pepper
1 cup extra-virgin olive oil
1 bag (10 ounces) mixed salad greens
1/4 cup chopped walnuts
Cherry tomatoes, radishes, chopped red bell pepper
8 canned beet slices, cut into heart shapes, if desired

[ click to continue recipe at LA ]