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Healthy You

Fresh Recipe: Beets, Walnuts & Feta Cheese Salad

Tuesday, July 03, 2018 7:30 AM

Sandy lettuce might sound a little unappealing at first, but it's delicious! Sandy is a beautiful green oakleaf (loose leaf) type lettuce and is tasty and disease resistant. Sandy can be used as a cut and come again baby lettuce or allowed to grow to maturity for a loose head lettuce. It can be grown successfully in raised beds or containers. One of NorthShore's Dietitans shares a recipe that is perfect for a hot, summer day.


Sandy Lettuce with Beets, Walnuts and Feta Cheese

Recipe makes 8 servings


  • 1½ pounds beets (red and golden), about 6 medium beets
  • 1 cup water
  • 8 cups Sandy lettuce
  • 1 cup chopped cilantro
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup crumbled Feta Cheese
  • ¼ cup coarsely chopped walnuts, toasted


  1. Preheat oven to 375 degrees.
  2. Leave root and 1 inch stem on beets, scrub with a vegetable brush.
  3. Place beets and 1 cup of water in a 13 x 9 inch glass or ceramic baking dish; cover tightly with foil. Bake beets at 375 degrees for 1½ hours or until tender.
  4. Cool beets slightly. Trim off roots and rub off skins. (Tip: wear plastic gloves when handling red beets).
  5. Cut beets into wedges and cool completely.
  6. Place lettuce and cilantro in a large bowl and toss.
  7. Combine vinegar, salt and pepper in a bowl stirring with a whisk. Gradually drizzle in olive oil; stirring constantly with a whisk.
  8. Drizzle dressing over lettuce and toss to mix.
  9. Arrange 1 cup of lettuce with dressing on 8 plates; top evenly with beets. Top each serving with 1 teaspoon of Feta cheese and 1½ teaspoons of walnuts.


Nutrition Information (per 1 cup serving):
Calories 125
Total Fat 8g
Saturated Fat 2.4g
Carbohydrates 10g
Fiber 3g
Protein 4g

*Recipe adapted from Myrecipes