 | | Directions |
- 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.
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Prep Time: 10 minutes
Servings: 8
|  | | 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 |
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