Incanto in San Francisco almost always includes an offal dish in order to, in the words of owner Mark Pastore, “honor the whole animal.” Here is the first of two recipes from Incanto chef Chris Cosentino using the heart. It’s a nicely balanced salad, with the sweet of the beets, the tang of the horseradish, and the richness of the meat.
For the horseradish vinaigrette:
For the beet salad:
For the beef heart: