Beet top Feta Salad

Make it a beet night!
This could be the light supper for a warm evening or serve as a colorful side to a simple chicken or fish.
I served this along with a slice of Danish Rugbrød (see separate recipe) with a sole filet...

3  red beets with tops
a handful of baby romaine leafs
3 oz Feta cheese
1 avocado
Juice of half orange

Dressing:
3    tbs Olive oil
1/2 tsp sugar
2 finely chopped pearl onions
Juice from half a lemon
salt and pepper

- Separate the top and beets. Wash the beets and cover with water in saucepan. Bring to a boil and let simmer for app. 20 min until tender. Drain and peel and cut each beet into four or five slices. Squeeze the orange juice over the beet slices.
- Wash the tops and cut out the hard stem in the middle of each leaf. Cut into very thin shreds.
- Dice the avocado and the feta cheese.
- Mix all ingredients in a salad bowl and serve the dressing and beets on the side.