A delightfully sweet and delicious salad, made by topping chicory leaves with dressed romaine lettuce, roasted beetroot and crumbled feta cheese. Serve as a starter, appetiser or a side salad.
I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did. - 03 Jun 2005 (Review from Allrecipes US | Canada)
I made this for thanksgiving dinner and it was a big hit. We tried it prior to the big day with canned beets but I really enjoyed the fresh beets and they were not hard to cook. We all really enjoyed the dressing. The feta really adds a nice touch. - 07 Dec 2003 (Review from Allrecipes US | Canada)
Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed! - 14 Dec 2003 (Review from Allrecipes US | Canada)