Serve this colorful salad for a bounty of healthful and delicious ingredients.
3 medium local golden or red beets, peeled and each cut into 6 wedges
1headred leaf lettuce (organic if possible), rinsed and drained, torn into pieces
1 small local onion, cut into thin rings and separated
1 small organic local carrot, shredded
1clove local garlic, finely minced
1tablespoonfresh oregano leaves, or 1teaspoondried oregano
2tablespoonsextra-virgin olive oil
3tablespoonsred wine vinegar
Sea salt and pepper
4ouncesfeta cheese, crumbled
3tablespoons chopped pecans
Bring a covered medium pot of water to a boil over high heat. Add the beets and cook, uncovered, at a medium boil for about 20 minutes until fork-tender. Drain and set aside.
Place the lettuce, onion, carrot, cranberries, garlic, and oregano in a salad bowl.
Using two wooden spoons, toss to combine. Drizzle the walnut and olive oils evenly over the salad, then toss gently to coat. Drizzle the vinegar and the honey evenly over the salad, sprinkle with salt and pepper, then toss to combine. Taste for seasonings. Scatter the crumbled feta and the pecans evenly over the top. Serve immediately.