Beet Salad with Lemon-Oregano Dressing

Serves: 4

Time 2 hours


1 Head of Lettuce

1 Head of Endive Frisee

1 Bunch of Beets – grated

3 Tbsp Sunflower Seeds


4 tablespoons fresh lemon juice

1 teaspoon sugar

2 medium cloves garlic minced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

¼ cup fresh oregano leaves


  1. Chop lettuce and endive into bite size pieces and mix together in a salad bowl

  2. Grate beets and mix with greens and sunflower seeds.

  3. For Dressing: Add all ingredients together in a jar with a lid and shake.

  4. Pour onto salad

Based off a recipe from