Cold Beet Salad Adapted from Winelady Cooks
1 can sliced beets (not pickled)- chilled
1 container crumbled feta cheese
1 bag mixed baby greens
1-2 TBS olive oil
juice of 1/2 a lemon (maybe more to taste)
salt & pepper
Put greens in a bowl. Drizzle w/ lemon juice and olive oil. Sprinkle w/ salt and pepper. Mix gently w/ fingers. Arrange on a platter. Place beets on top, and season w/ salt and pepper. Sprinkle w/ cheese. Chill at least 30 minutes before serving.
*NOTE* When dressing greens, always add the acid first. If the oil is already on them, it will prevent the acid from seasoning the greens.
*NOTE* While this was absolutely delicious as is, the next time I make it I'm using the dressing from the Celery Salad. I think it would compliment this nicely.
Shared on This Chick Cooks June 29, 2011
Shared on Chef In Training July 5, 2011
Shared on Gooseberry Patch July 13, 2011
Shared on Amee's Savory Dish July 15, 2011