I served this beet, feta cheese and radish salad for lunch one day. Rather that 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 Ieft the leaves whole. Just a little different and discovered by accident.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Lunch, Salads
  • Cuisine Inspired
  • Keyword 15 Minute Meal, Diet Friendly, Healthy, Low Carbohydrate, Vegetarian
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Degree of Difficulty
Easy
Ingredients
  • 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
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Prepare balsamic dressing and set aside until ready to use.
  3. Separate leaves from Romaine, cut larger leaves in half down the center and transfer to a mixing bowl.
  4. Cut cooked beets into halves or quarters, depending on size.
  5. Wash and slice watermelon radish, if large, cut in half.
  6. Transfer lettuce to individual serving plates, dot with cooked beets and tuck the radishes in between the leaves.
  7. Sprinkle with crumbled feta cheese.
  8. Pass dressing separately.

Pin It on Pinterest