Here's another salad I concocted the other day and it was a big hit with the hubby. The beets should be prepared in advance, so they can be cool when you add them to the salad.
1/4 cup pine nuts
bibb lettuce (butter lettuce)
feta cheese, crumbled
6 tsp. olive oil
2 tsp. red wine vinegar
1 small garlic clove, finely diced
1 tsp. fresh oregano, diced (substitute 1/4 tsp. dried)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. white sugar
Cut the tops and root end off of four medium sized beets. Place in a pan lined with foil. Bake uncovered in a 350 Fahrenheit oven for one hour. Remove and let cool. Remove the skin with your fingers; it will pull right off. Cut into slices. The beets will have shrunken considerably. By cooking them this way you have concentrated the sugars and beet flavor. They almost taste like candied beets.
Add a handful of pine nuts to a dry cast iron pan. Roast over medium heat until they begin to lightly brown. Remove from pan immediately and allow to cool.
On cutting board sprinkle salt over diced garlic; use the side of your knife or the back of the spoon to macerate the garlic into a paste. Add to bowl, then add oil, vinegar, oregano, pepper and sugar. Whisk until combined.
In a bowl combine other ingredients with the dressing and toss. I garnished each salad with a pepperoncini (greek pepper), but it is optional. Enjoy!