little gem with beets, red onion and feta dressing

Name: little gem with beets, red onion and feta dressing
Yield: 6 Servings
Ingredients: 5 beets, peeled and cut into wedges; 2 medium red onions, cut into wedges; 3 tablespoon olive oil; 3 heads little gem, cleaned in bite size pieces; 1 small head of radicchio lettuce, clean and in bite-size pieces; 4 fresh mint leaves, finely chopped; salt: to taste; 4 tablespoons lemon juice; 2 tablespoons honey or more to taste; 4 tablespoons Greek yoghurt; 1 teaspoon lemon zest; 3/4 cup crumbled feta cheese (125g); salt and pepper to taste

Salads are a good start to any meal, especially if you are serving a main course that is heavier in texture and flavor, such as a stew, beef or even pasta.

Beets can be messy to roast yourself though the flavor is more rich and nutty than pickled or ready-made. However, to avoid staining your hands and cutting board, the beets in this recipe can most definitely come from a jar or package rather than a baking dish.

I think the key to a good salad is in the dressing. You really have to toss the salad to make sure all the flavors are evenly and well distributed. Too often salad is not tasted before serving and becomes boring and a chore to eat rather than a pleasure.

little gem with beets, red onion and feta dressing

Salads are a good start to any meal, especially if you are serving a main course that is heavier in texture and flavor, such as a stew, beef or even pasta.

Posted by Barbara

Ingredients

Recipe serves: 6

	5 beets, peeled and cut into wedges
	2 medium red onions, cut into wedges
	3 tablespoon olive oil
	3 heads little gem, cleaned in bite size pieces
	1 small head of radicchio lettuce, clean and in bite-size pieces
	4 fresh mint leaves, finely chopped
	to taste salt
	salad dressing
	4 tablespoons lemon juice
	2 tablespoons honey or more to taste
	4 tablespoons Greek yoghurt
	1 teaspoon lemon zest
	3/4 cup crumbled feta cheese (125g)
	salt and pepper to taste

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thoughts&stories

There is nothing like watching someone try to cut or push a large piece of lettuce around a plate or in their mouth. It either is a fight across the salad plate, or a mess of dressing and greens around their mouth. Therefore, I always serve lettuce and its accompaniments in more bite-size pieces to make it make it easier to eat, and to allow a more blend of flavor.

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Posted by Barbara

time
1 1/2 hours
serves
6
skill level
Easy

Ingredients

5 beets, peeled and cut into wedges
2 medium red onions, cut into wedges
3 tablespoon olive oil
3 heads little gem, cleaned in bite size pieces
1 small head of radicchio lettuce, clean and in bite-size pieces
4 fresh mint leaves, finely chopped
to taste salt
salad dressing
4 tablespoons lemon juice
2 tablespoons honey or more to taste
4 tablespoons Greek yoghurt
1 teaspoon lemon zest
3/4 cup crumbled feta cheese (125g)
salt and pepper to taste

Directions

1 Done	roasting the beets Preheat oven to 375F (190C).
2 Done	In a medium bowl, add the beets, onions and olive oil, toss to well coat and add some salt.
3 Done	Place the beets and red onions on a baking sheet and roast for about 1 hour. Stir occasionally to ensure even cooking.
4 Done	When vegetables are tender, remove from oven and let cool.
5 Done	salad In a small bowl, whisk together the lemon juice and honey. Set aside.
6 Done	In another small bowl, mix feta cheese, yoghurt, and lemon zest. It should remain chunky. Season with pepper.
7 Done	Place the lettuces, beets and onion in a large bowl. Add the lemon dressing and toss well. Add the feta dressing and toss again. Taste and season as necessary.
8 Done	Plate on individual plates and sprinkle with fresh mint. Serve immediately.