Both the beets and the beet greens are utilized in this delicious salad.
Three Whole Beets Scrubbed And Dried
Four Cups Of Beet Greens With The Stems Removed And Washed
A Head Of Boston Lettuce Washed, Dried, And Torn Into Two Inch Pieces
1/2 Cup Of Pitted Kalamata Olives
1/2 Cup Of Crumbled Feta Cheese
A Tablespoon And Three Tablespoons Of Extra Virgin Olive Oil, Divided
1/4 Teaspoon And 1/2 Teaspoon Of Sea Salt, Divided
1/8 Teaspoon Of Crushed Red Pepper Flakes
A Minced Garlic Clove
A Teaspoon Of Dried Oregano
A Tablespoon Of Finely Chopped Red Onion
A Tablespoon Of Finely Chopped Fresh Mint
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Preheat the oven to 375 degrees. Make a pouch out of heavy duty aluminum foil. Place the beets, a tablespoon of extra virgin olive oil and 1/4 teaspoon of sea salt in the center of the pouch. Fold the sides up tightly to form a seal. Roast the beets in the preheated oven for an hour. Let the beets cool. Using your fingers, peel the outer skin off of the beats and discard. Note: the skin should come off quite easily. Cut the beets into about one inch cubes and set them aside.
While the beet greens are still a little wet from the washing, toss them into a pot with a lid. Cook while covered on high heat for three minutes. Drain the greens and then squeeze out as much water as possible. Set the greens aside.
Into a jar with a lid or a salad dressing cruet, add the red wine vinegar, three tablespoons of extra virgin olive oil, the garlic, the red onion, the crushed red pepper flakes, the oregano, the mint, the parsley and 1/2 teaspoon of sea salt. Put the top on and shake well to incorporate all of the ingredients.
Combine the beet greens, the Boston lettuce and the roasted beets in a salad bowl. Add the dressing and mix well. Top with the kalamata olives and the feta cheese and serve.