Mediterranean Style Beet Salad Recipe

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An interesting combination of colors, tastes and textures. Multiply or divide quantities, as needed.

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Servings:

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 (400Â° 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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