Baby lettuces are hearty enough to hold heavier vegetables and creamy dressing, but still light and varied in texture. Glick slow-braises red and golden beets before she peels, dices, and roasts them in a Moroccan spice mix of ginger, turmeric, cumin, coriander, white pepper, cinnamon, and allspice. Marinated chickpeas are tangy and flavorful, thanks to a long marinade in olive oil, red wine vinegar, oregano, basil, garlic, and red pepper. Crispy shallots get a spicy flavor
bump from a soak in buttermilk and hot sauce before frying. Brined sheep’s-milk feta is a creamy complement to the firmer texture of the beets and chickpeas. Greek yogurt and red wine vinegar give the dressing its zip, with herby accents of chive, mint, and tarragon.