My husband hated, hated, hated (ok, you get the idea) beets before I made this salad a few years ago. Now, he has been converted to the beet lovers side. I hope anyone who says they hates vegetables or beets tries this salad, as I have made it for many veggie-haters, as well, and converted them all.
a bunch of Beets, Leaves attached (usually about 5)
A head of Lettuce (Romaine works great but we happened to have Iceberg)
Feta Cheese, Goat Cheese, or Blue Cheese
Garlic Clove, minced or Garlic Salt
Curly Parsley, if you like
Blanched, sliced Almonds or
Blanched Fresh Greenbeans
Chop Lettuce into bite sized bits and wash in cold water. Drain very well and set aside in large bowl.
Cut the Leaves off the Beets and for now, set aside. Scrub and boil the Beets until tender, when knife will slide in easily. Allow to cool.
Boiled Beets, peeled on right. Peel Beets, very easy to do at this point but I recommend gloves as Beets can stain skin. I never wear gloves, personally. Cut Beets into wedges. Add to lettuce.
Cut the stems of the leaves into managable bite size. Leaves can be chopped or left whole. Rinse well.
Boil for 3 minutes. I had them in a metal sieve in the boiling pot of water to remove quickly.
Immediately put in cold water with ice.
Drain and add to salad.
In a bowl, combine one part Balsamic Vinegar to two parts Olive Oil, teaspoon of Garlic Salt, 1/2 teaspoon of Pepper, and Parsley (if you like).
Drizzle over salad. Combine and top with Cheese and optional toppings.
Serve with good, crusty bread if you like. Smacznego!