Follow these steps for perfect results
unsalted butter
melted
extra-virgin olive oil
baby golden and chioggia beets
peeled and quartered
baby carrots
peeled and halved lengthwise
salt
freshly ground pepper
honey
white wine vinegar
ground cumin
mixed baby lettuces
crumbled feta
crumbled
chopped almonds
chopped
Melt butter in olive oil in a medium skillet.
Add beets and carrots to the skillet, season with salt and pepper.
Cover and cook over medium heat, stirring occasionally, until beets are crisp-tender (about 5 minutes).
Add honey and 2 tablespoons of vinegar, cook until vegetables are tender and lightly glazed (2-3 minutes).
Transfer vegetables to a large bowl using a slotted spoon.
Whisk remaining vinegar and cumin into the skillet, then pour over the vegetables.
Let cool slightly.
Add baby lettuces and feta to the vegetables and toss.
Sprinkle with almonds and serve immediately.
Expert advice for the best results
Roast beets and carrots instead of sautéing for a deeper flavor.
Add a squeeze of lemon juice for extra brightness.
Use a variety of colorful baby lettuces for visual appeal.
Everything you need to know before you start
5 mins
The dressing can be made ahead.
Arrange attractively on a serving platter, artfully tossing the ingredients for a rustic look.
Serve as a side dish or light lunch.
Pair with grilled chicken or fish.
Complements the sweetness and tanginess.
Discover the story behind this recipe
Salads are a staple in Mediterranean cuisine, often featuring fresh, seasonal ingredients.
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