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Mediterranean Style Beet Salad Recipe

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An interesting combination of colors, tastes and textures. Multiply or divide ......
Servings:
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Ingredients
  • 8 small to medium beets, as uniform in size as possible (use a mixture of colors if preferred)
  • 8 large sturdy lettuce leaves, or use other firm greens such as Chinese cabbage
  • 16 black olives, or more if desired
  • 8 squares or slices of Feta cheese, about 4 oz. total
  • 8 lemon slices (use 1/2 lemon for slices and the other 1/2 for the dressing)
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, or to taste
  • a few grinds of black pepper
Directions
PREP
10 mins
READY IN
1.25 hrs
  • Cook the beets: wash, trim tops and roots to 1". To oven roast, wrap in foil and bake (400° F) until easily pierced, about 1 hour. For a quicker method, microwave in a covered dish for 8 minutes. Check to see if done (easily pierced), remove those that are and cook any that aren't done for another minute.
  • Let beets cool until they can be handled, then peel or rub the skin off. (Prepare the beets ahead, if preferred)
  • Arrange leaves on serving platter or individual plates. Slice beets onto leaves, add a square or slice of cheese, a couple of olives and a slice of lemon.
  • Whisk together lemon juice, olive oil, salt and pepper. Drizzle this over the beets and serve.
An interesting combination of colors, tastes and textures. Multiply or divide quantities, as needed.
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