The original recipe calls for 12 cups lettuce, so that would be a great option too!
Recipe here: Glazed Baby Beet and Carrot Salad with Cumin Dressing, Food and Wine July 2010
OK, so right away I didn’t have any carrots and I really wanted to use my beet greens too, though I love beets in salad, so this is what I did:
2 T olive oil 1 T honey
3 T white wine vinegar 1/2 tsp ground cumin
1/2 cup crumbled feta 2 T chopped almonds
I washed, trimmed and sliced my regular sized beets into sixths (I used two bunches of Golden beets), tossed them in about 2 TB of olive oil and roasted in a glass dish at 400 until almost tender, about 25 minutes. Be sure to stir around from time to time so they don’t stick on the bottom. Then I added the honey, white wine vinegar, cumin, s & p and stirred. I popped it back in the oven for another 5 minutes. Meanwhile, I trimmed and chopped the greens from one bunch of beets. I steamed those for about 4 minutes, drained and piled on a platter, then topped with the roasted beets, dressing and a sprinkle of feta and chopped almonds. The kids ate it too, though their favorite is still steamed with butter and cider vinegar.