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

Ingredients:

• 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

Directions:

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.

Enjoy!

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