| 12 | 25 | 292 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 4 beet(s) | Beets, raw (peeled and sliced thinly) |
| 1/4 tsp | Black pepper |
| 4 tbsp | Extra virgin olive oil |
| 1/2 cup, crumbled | Feta cheese |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Honey |
| 3 cup | Lettuce, romaine |
| 1/2 fruit | Lime |
| 1/2 tsp | Marjoram |
| 1 tbsp | Parsley, fresh (chopped) |
| 1/2 tsp | Salt |
| 1/4 cup | Walnuts (chopped) |
Boil beets in water until tender. Once cooked through, remove from water, allow to cool, and peel off the skin. Slice the beets into thin slivers. Drizzle 1 tablespoon of olive oil over beets.
For the dressing: Mix olive oil, lime juice, garlic, honey, marjoram, salt and pepper and whisk together.
Combine beets, lettuce, walnuts, parsley. Top with feta and pour the dressing over salad.
| Fruit | 0.1 |
| Meat Alternative | 0.3 |
| Milk Alternative | 0.4 |
| Vegetables | 1.9 |
