Greek Salad with Beets
How could we make Greek salad any healthier? Add beets! Today’s Mediterranean diet inspiration comes from the Motor City. Where in the early 20th century, the auto industry lured Mediterranean immigrants, many from Greece, with the promise of jobs.
Over time, Pickled beets, which are a local staple, became an essential part of Greek salad. With the tangy, briny flavors of feta, pepperoncini, olives, and Greek vinaigrette, it just makes sense.
Now you can eat more of this super-food. Beets lower blood pressure, reduce inflammation, boost stamina, have proven anti-cancer properties, and are loaded with fiber and nutrients.
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon minced garlic (or one garlic clove, minced)
- ½ teaspoon dried oregano (or 1 teaspoon fresh oregano, packed)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 head romaine lettuce
- ½ red onion (sliced)
- 2 roma tomato (sliced)
- ½ cup olives (Kalamata or black)
- 1 medium cucumber (sliced)
- ½ green bell pepper (sliced, optional)
- ½ cup chickpeas (prepared, optional)
- ½ cup feta cheese
- pepperoncini (to taste)
- pickled beets (to taste)
- Combine dressing ingredients. If using a container with a lid, shake vigorously until ingredients are combined. Whisk well if using a bowl. Set aside.
- Prepare the first seven vegetables and place them into a large mixing bowl.
- Toss the vegetables with dressing and transfer to a serving bowl. Top with feta cheese, pepperoncini, and pickled beets. Serve shortly after tossing with the vinaigrette.
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