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.
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.