Mediterranean Style Beet Salad Recipe
Rate & Review
An interesting combination of colors, tastes and textures. Multiply or divide quantities, as needed.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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
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.
Winter Beet Salad
cans sliced beets
coarsely chopped walnuts
crumbled feta cheese
Healthy and Easy Vegan beet salad with prunes
More Similar Recipes
Mediterranean Style Beet Salad Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com