Beef heart can pump your body full of protein (there’s 20g in a 4-oz serving), vitamin B12, iron, and the super-charged antioxidant selenium. Try it with this pizza-inspired salad, which combines beef heart with mozzarella, pesto, and more. Nutrition info per serving Calories: 514Protein: 32gCarbs: 35gFat: 28g
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Makes 4 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb beef heart Salt and pepper, to taste 1 Tbsp canola oil 1 pint cherry tomatoes, halved 4 sandwich thins 8 cups baby spinach 4 oz chopped fresh mozzarella 1/3 cup sliced kalamata olives 2 Tbsp pesto 1 Tbsp olive oil 1 Tbsp red wine vinegar
How to make it
Slice excess fat or tissue from heart. Season with salt and pepper; slice into 1" strips. Heat canola oil in a skillet on medium heat. Add heart and cook until still slightly pink inside, about 2 minutes per side. Remove from heat; set aside. Heat tomatoes in skillet until softened. Toast sandwich thins, then break into chunks. Divide spinach, heart, tomatoes, bread, cheese, and olives among serving plates. Whisk together pesto, olive oil, vinegar, and 1 Tbsp water. Drizzle dressing over salads.
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Beef heart can pump your body full of protein (there’s 20g in a 4-oz serving), vitamin B12, iron, and the super-charged antioxidant selenium.
Try it with this pizza-inspired salad, which combines beef heart with mozzarella, pesto, and more.
Nutrition info per serving
Calories: 514Protein: 32gCarbs: 35gFat: 28g
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb beef heart Salt and pepper, to taste 1 Tbsp canola oil 1 pint cherry tomatoes, halved 4 sandwich thins 8 cups baby spinach 4 oz chopped fresh mozzarella 1/3 cup sliced kalamata olives 2 Tbsp pesto 1 Tbsp olive oil 1 Tbsp red wine vinegar
How to make it
Slice excess fat or tissue from heart. Season with salt and pepper; slice into 1" strips. Heat canola oil in a skillet on medium heat. Add heart and cook until still slightly pink inside, about 2 minutes per side. Remove from heat; set aside. Heat tomatoes in skillet until softened. Toast sandwich thins, then break into chunks. Divide spinach, heart, tomatoes, bread, cheese, and olives among serving plates. Whisk together pesto, olive oil, vinegar, and 1 Tbsp water. Drizzle dressing over salads.
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Makes 4 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb beef heart Salt and pepper, to taste 1 Tbsp canola oil 1 pint cherry tomatoes, halved 4 sandwich thins 8 cups baby spinach 4 oz chopped fresh mozzarella 1/3 cup sliced kalamata olives 2 Tbsp pesto 1 Tbsp olive oil 1 Tbsp red wine vinegar
How to make it
Slice excess fat or tissue from heart. Season with salt and pepper; slice into 1" strips. Heat canola oil in a skillet on medium heat. Add heart and cook until still slightly pink inside, about 2 minutes per side. Remove from heat; set aside. Heat tomatoes in skillet until softened. Toast sandwich thins, then break into chunks. Divide spinach, heart, tomatoes, bread, cheese, and olives among serving plates. Whisk together pesto, olive oil, vinegar, and 1 Tbsp water. Drizzle dressing over salads.
Makes 4 servings
Prep time 5 min.
Cook time 10 min.
Prep time 5 min.
Cook time 10 min.
Prep time
5 min.
Cook time
10 min.
Ingredients
- 1 lb beef heart
- Salt and pepper, to taste
- 1 Tbsp canola oil
- 1 pint cherry tomatoes, halved
- 4 sandwich thins
- 8 cups baby spinach
- 4 oz chopped fresh mozzarella
- 1/3 cup sliced kalamata olives
- 2 Tbsp pesto
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
How to make it
Slice excess fat or tissue from heart. Season with salt and pepper; slice into 1" strips. Heat canola oil in a skillet on medium heat. Add heart and cook until still slightly pink inside, about 2 minutes per side. Remove from heat; set aside. Heat tomatoes in skillet until softened. Toast sandwich thins, then break into chunks. Divide spinach, heart, tomatoes, bread, cheese, and olives among serving plates. Whisk together pesto, olive oil, vinegar, and 1 Tbsp water. Drizzle dressing over salads.
Slice excess fat or tissue from heart. Season with salt and pepper; slice into 1" strips. Heat canola oil in a skillet on medium heat. Add heart and cook until still slightly pink inside, about 2 minutes per side. Remove from heat; set aside. Heat tomatoes in skillet until softened.
Toast sandwich thins, then break into chunks.
Divide spinach, heart, tomatoes, bread, cheese, and olives among serving plates. Whisk together pesto, olive oil, vinegar, and 1 Tbsp water. Drizzle dressing over salads.
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