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CRUNCHY BEET SALAD WITH SOURDOUGH CROUTONS AND FETA

For the Salad
 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
 1 Medium beet, trimmed, peeled, and sliced thin
 1 Small fennel bulb, trimmed, and sliced thin (save the fronds)
 ¼ cup Pomegranate seeds
 4 slices of sourdough bread, cut into ½’ cubes
 1 tbsp Olive oil
 1 tsp Garlic powder
 Fresh ground pepper
 1 pinch Sea salt
For the Dressing
 4 oz Sheep’s milk feta cheese
 1 small shallot, minced
 ½ cup Extra virgin olive oil
 ½ cup White wine vinegar
 2 tbsp Fresh lemon juice
 Salt and pepper to taste
Make Croutons
1

Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.

2

Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.

Make Dressing
3

Mash the feta cheese and minced shallots into the olive oil in a medium sized bowl. Whisk in lemon, vinegar, salt and pepper.

Assemble
4

Toss all of the items in a large bowl. Dish up into your favorite salad bowls, garnish with chopped fennel fronds and enjoy!