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You can also use red beets, but these will taste less sweet.
If you are using yellow beets, make sure to first clean them properly. Cook the yellow beets unpeeled in boiling water until they have become nice and soft. The exact cooking time will depend on the size of your beets.
Once they have been cooked, hold them under running water and remove the skin easily with your fingers.
Make an easy lemon dressing by mixing the juice of half a lemon with half a teaspoon of mustard. Slowly pour the olive oil while whisking it right into the dressing, making a smooth concoction, and season it with pepper and salt.
If necessary, wash the lettuce and remove any excess water with a salad spinner.
Turn up the heat on your medium-sized skillet and add the peeled beets to it. Add 3 tablespoons of honey and use it to fully coat and warm the beets. You will start to notice some light caramelization after a few minutes.
Meanwhile, heat a good splash of olive oil in your small skillet. Cut the bread into small cubes and fry these until they turn into croutons, with a nice golden colour and crispy texture.
Cut the honey-coated beets into thin slices and distribute them evenly across your plates, as you would with any carpaccio. Drizzle the lemon dressing over your salad greens, and place these in the middle of the plates.
Finish the dish by adding the croutons and some crumbled feta. Grate a little lemon zest over the dish to top it off. Enjoy!