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Beet Salad with Romaine, Feta Cheese and Nectarines
Makes 4 Servings


Place the beets in a pot and cover with cold water; gently boil until tender. Cool the beets in cold water and then peel and set on a plate.

Combine the juice, vinegar, honey, mustard, salt and pepper in a large bowl. Whisk in the olive oil. Very thinly slice the beets and divide and arrange in a circle on the outer edges of 4 plates. Add the romaine to the dressing and toss to coat. Mound and arrange the romaine in the centre of the plates. Top the romaine with the feta and nectarines, and then serve.

Serving Suggestions
Serve this salad as a light lunch or dinner, accompanied with slices of your favourite Sensations by Compliments bread, such as Bavarian rye, filone, or pane toscano.

  • 1 1/2 lbs. beets (without tops), about 8 medium beets
  • 2 Tbsp. orange juice
  • 11/2 Tbsp. balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil
  • 8 cups chopped romaine
  • 125 grams feta cheese, crumbled
  • 2 ripe medium nectarines, cut into thin wedges