-Wash and spin dry 1-2 heads of lettuce and tear into bite size pieces.
-Arrange the lettuce pieces on a large platter.
-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!
-Cut 1 bunch of Pink Beauty radishes into thin rounds.
-Put in a glass bowl and sprinkle generously with sea salt.
-Grate the following:
2 peeled Red Ace beets
-Toss together in a bowl with the following:
2 TBS extra virgin olive oil
A big pinch of Celtic sea salt
Some freshly ground black pepper
-Let stand for 5 minutes then toss again.
-Sprinkle on top of the salad.
-Top the salad with the following:
1/2 cup crumbled sheep milk feta
The toasted seeds
The salted and drained radishes.
-For the dressing add the following to a blender:
1/4 cup extra virgin olive oil
The juice of half a lemon
1-2 artichoke hearts (we use ones from jar but not marinated)