Beet Salad with Balsamic Vinaigrette

I bought a head of Romaine lettuce instead of hearts because it was only 99¢.  It ended up making almost two weeks' worth of salads.  This one used up the rest of the beets I had cooked, as well as some of the feta and olives I had in the fridge.

Nearly every salad can be brought up a notch with a balsamic vinaigrette.  This one was already sweet from the beets, so the walnuts and vinegar cut it back and I didn't add any sugar to the dressing.

One note about adding beets to basically any dish.  The color bleeds.  Add them last, and only right before serving.  If you toss this and let it sit, the lettuce will soak up the juice and turn awkward colors.  Definitely a plated salad.

Apologies for the lack of step-by-step photos.  I was making multiple recipes that day and really thought I had taken more.

*6-8 leaves Romaine lettuce
*1 lb beets (or one 15 oz can sliced beets, drained)
*1/2 C walnuts
*1/2 C kalamata olives
2 Tb balsamic vinegar 
1/2 tsp salt
1/4 tsp white pepper
1/4 C olive oil
Feta or chevre crumbles for garnish, optional

1.  To prepare the beets, scrub well and simmer until fork tender, about 20 minutes.  Cut off stem and tip and peel.  Thinly slice and/or cut into chunks.  Chill until ready to use.

2.  Wash Romaine well and chop into bite-sized pieces.  Dry before using.

3.  In a small bowl, whisk together vinegar, salt, and white pepper.  Add oil and whisk into a dressing.

4.  To build the salad, place the chopped leaves in a serving bowl or on individual plates.  Top with beets, then sprinkle with walnuts and olives.  Give the dressing another quick whisk, then gently pour over the salad evenly.  Garnish with feta if desired.  Serve immediately.

Difficulty rating  :)