2 cooked red beets, cut into bite-size chunks
2 cooked golden beets, cut into bite-size chunks
1 raw candy-striped beet, peeled and shaved on a mandoline
1 raw golden beet, peeled and shaved on a mandoline
8 or 9 big leaves of lettuce from the farmer’s market (freckle
lettuce, lola rosa, black seed simpson, red perilla) or an equal
amount of romaine or escarole
Kosher salt
½ pound French feta
1 avocado, sliced
Pita chips (optional)
1 tablespoon minced chives
To make the dressing, whisk together all of the ingredients. Taste
and adjust the seasoning.
Place the cooked beets, the shaved beets, all of the lettuce, and a
pinch of salt in a large bowl and toss well. Add a few spoonfuls of
dressing, crumble in the feta, drop in the avocado, and continue to
toss until everything is coated (the best tool for this is your
hands).
To serve, pull out the larger pieces of lettuce and lay them on a
plate. Spoon on some of the beets and lay in some of the pita
chips, if using, and avocado, sprinkling the avocado with a little
salt when you do. Continue building the salad with lettuce, beets,
avocado, and pita chips, until you’ve used everything up. Spoon
on some more dressing and top everything with minced chives.