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Pick up already-cooked beets for this dish or bake whole beets wrapped in foil at 350 F for an hour, then peel and slice.

Servings: 6


1 head romaine lettuce

1 cup diced Greek feta

½ red onion, sliced

2 diced cooked beets

1 cup pitted kalamata olives

1 tablespoon chopped fresh dill

Salt and freshly ground pepper

¼ cup olive oil

2 tablespoons red wine vinegar


Tear lettuce into bite-sized pieces and scatter over a platter.

Add feta, onion, beets and olives in layers. Sprinkle with dill and season with salt and pepper. Sprinkle with olive oil and red wine vinegar. Toss just before serving.