I served this beet, feta cheese and radish salad for lunch one day. Rather than dressing the salad before serving, I poured the dressing in a little pitcher, and we served ourselves. This prompted us to eat the salad as you might a lettuce wrap. The beets and cheese clung to most of the ribbed Romaine, and it was really easy to eat as I had left the leaves whole. Just a little different and discovered by accident.

Lettuce Wrap Beet, Feta and Radish Salad

No ratings yet
Print Pin Rate
Course: Lunch
Cuisine: Inspired
Prep Time: 10 minutes
Total Time: 10 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 1 head small leaf Romaine
  • 2 whole watermelon radishes
  • 4-6 whole cooked and peeled beets
  • 1/4 cup crumbled feta cheese (3 oz.)
  • 1 recipe Homemade Balsamic Dressing


Gather all ingredients before starting the recipe.

  • Prepare balsamic dressing and set aside until ready to use.
  • Separate leaves from Romaine, cut larger leaves in half down the center and transfer to a mixing bowl.
  • Cut cooked beets into halves or quarters, depending on size.
  • Wash and slice watermelon radish, if large, cut in half.
  • Transfer lettuce to individual serving plates, dot with cooked beets and tuck the radishes in between the leaves.
  • Sprinkle with crumbled feta cheese.
  • Pass dressing separately.

Pin It on Pinterest