Romaine Salad with Beets and Feta Cheese

 

 

prep 10 min.

ready 15 min.

serves 2

 

Even though it has been freezing outside, I have continued to make salads in search of summer weather. I love beets and feta cheese so I made this salad for a simple weekend lunch for my wife and me. All of the ingredients were purchased at Aldi except the shallots which were purchased at an Asian specialty market. It was very inexpensive to make and tastes great!   

 

Ingredients

• 6-8 small whole pickled beets

• 1 shallot, peeled and sliced very thin

• 1/4 tsp. black crushed pepper

• 1/4 tsp. sea salt

• 1/2 cup pecans, halved or broken

• 1 head romaine lettuce

• 1/2 cup cubed feta cheese

• 1/3 cup extra virgin olive oil

• 1/4 cup white vinegar

• 1 Tbs. strawberry jam

 

 

Directions

1. Using a salad spinner or colander, wash the romaine under cold water and tear into 1 inch pieces.

2. Peel and slice the shallots very thin. I only used about 1/3 of a shallot for two plates of salad.

3. On two salad plates, combine the romaine, shallots, and halved beets. Top with pecans and feta.

To make strawberry vinaigrette simply whisk together 1 tablespoon strawberry jam, 1/4 cup white vinegar, and 1/3 cup olive oil. Add crushed black pepper and sea salt to taste (optional). Serve with dinner rolls or fresh bread.

Give this a try. I think you will like it, and it is very simple. Let me know what you think.

 

 

Print

Romaine salad with beets and feta cheese

Course Side Dish, Salad, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 6-8 small beets pickled
  • 1 shallot peeled and sliced thin
  • 1/4 tsp. pepper crushed/black
  • 1/4 tsp. sea salt
  • 1/2 cup pecans halved/broken
  • 1 head lettuce romaine
  • 1/2 cup feta cheese cubed

salad dressing

  • 1/3 cup olive oil extra virgin
  • 1/4 cup vinegar white
  • 1 Tbs. strawberry jam

Instructions

  1. Using a salad spinner or colander, wash the romaine under cold water and tear into 1-inch pieces.

  2. Peel and slice the shallots very thin. I only used about 1/3 of shallot for two plates of salad.

  3. On two salad plates, combine the romaine, shallots, and halved beets. Top with pecans and feta.

Salad Dressing

  1. To make strawberry vinaigrette simply whisk together 1 tablespoon strawberry jam, 1/4 cup white vinegar, and 1/3 cup olive oil. 

Recipe Notes

Add crushed black pepper and sea salt to taste (optional). Serve with dinner rolls or fresh bread.

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