Beet and Feta Salad

Name: Beet and Feta Salad
Yield: 4 servings
Ingredients: 1 4 small canned whole beets (1 to 1 1/2 inches in diameter), drained; 1 1 teaspoon fresh lemon juice; 1 1/8 teaspoon salt; 1 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 1 tablespoon crumbled feta; 1 3/4 cup microgreens or mesclun (mixed baby salad greens)

From the kitchen of Carly

Earthy roasted beets marinate in bright lemon vinaigrette, then get topped with tangy crumbled feta. Tender microgreens dressed in the same sharp oil balance the deep sweetness. Small, concentrated, perfectly portioned.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 small canned whole beets (1 to 1 1/2 inches in diameter), drained
11 teaspoon fresh lemon juice
11/8 teaspoon salt
11 tablespoon plus 1 teaspoon extra-virgin olive oil
11 tablespoon crumbled feta
13/4 cup microgreens or mesclun (mixed baby salad greens)

Instructions

Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.
Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.