This made 2 dinner-salad sized plates...
2 salt-crusted beets, rinsed, peeled, and sliced
1 rhubarb stalk, sliced into matchsticks
1/4 C sliced almonds
1/2 C fresh sheeps' milk feta
juice and zest from 1 Meyer lemon
freshly ground salt
freshly ground pepper
In a large mixing bowl, place the salad greens and toss them with the lemon juice, lemon zest, and a splash of olive oil. Plate the greens and top them with the remaining ingredients - sliced beets, rhubarb pieces, almonds, and feta cheese. Season with salt and pepper to taste.
*Update 6/4/2013: I am linking this post up the The Law Student's Cookbook's June 2013 Pantry Party. The theme is cheese. Caseophile that I am, how could I resist?!
While I used feta on my salad, get caseo-creative. Use whatever cheese you have in your pantry/fridge. I'm sure a tangy bleu would be fantastic on this!