Warm Beet and Romaine Salad with FetaEmily
- prep time:
- 10 minutes
- cook time:
- 20 minutes
- total time:
- 30 minutes
- 2 medium sized beets cut into roughly 1 inch squares
- 1/2 red onion, chopped
- Half a head of romaine lettuce
- Partially peeled, thinly chopped cucumbers
- A few sprigs of thyme or a pinch of dried thyme
- Feta cheese
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes
- Splash of rice or balsamic vinegar
- About 1 c water
- 3 t olive oil
- 1 clove garlic
Wash, peel and cube beets. Wash and cut romaine horizontally across the stem and then chop. Dice onion. Rinse and dice thyme.
Add 2 teaspoons olive oil to pan and heat to medium high. Add beets, onions, garlic, about 1 teaspoon salt, a pinch of red pepper flakes and a little black pepper to pan and sauté for 5 minutes partially covered.
Meanwhile, wash and partially peel cucumber. Set aside.
When the pan begins to look dry, add 1/2 cup water, and thyme. Continue cooking partially covered. Keep checking beets for doneness. If beets require more cooking and pan has dried out, add remaining water and continue cooking until all water evaporates, about 10 minutes.
Once beets are done and water has evaporated, and a splash of vinegar and swirl around the pan to loosen up the flavorful goodness that has gotten stuck during cooking. Then add 1 teaspoon of olive oil and romaine lettuce. Sauté romaine for about 2 minutes or until it begins to wilt.
Place in bowls and top with cucumber slices and feta.
Adapted from Honest Fare Per serving: 250 calories