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Greek Beet and Romaine Salad

Greek Beet and Romaine Salad with Whipped Feta and Za’atar Croutons

On the menu Oct 13 — Oct 19

Recipe Details


In Greece, maroulosalata is a lettuce-based salad found in many rustic tavernas. While it may be tricky to pronounce, this refreshing, chopped salad is actually simple to prepare. We toss romaine, dill, cucumber, and Kalamata olives with sweet, earthy beets and a pickled onion vinaigrette. It’s piled high with homemade croutons spiced with za’atar (a Middle Eastern blend of sesame seeds, thyme, and tart sumac berry), plus creamy whipped feta.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 720
  • Protein 21g
  • Total Carb 40g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sourdough bread
    2 slices
    sourdough bread
  • za'atar spice mix
    2 teaspoons
    za'atar spice mix
  • red onion
    red onion
  • red wine vinegar
    2 tablespoons
    red wine vinegar
  • dried oregano
    1/4 teaspoon
    dried oregano
  • steamed beets
    1 package
    steamed beets
  • romaine heart
    romaine heart
  • English cucumber
    English cucumber
  • dill
    1/8 ounce
  • Kalamata olives
    1 tablespoon
    Kalamata olives
  • feta cheese
    7 ounces
    feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • blender or food processor (optional)