How to Make It
In a medium skillet, melt the butter in the olive oil. Add the beets and carrots and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Using a slotted spoon, transfer the vegetables to a large bowl. Whisk the remaining 1 tablespoon of vinegar into the skillet along with the cumin, then pour over the vegetables. Let cool slightly.
Add the baby lettuces and feta to the vegetables and toss. Sprinkle with the almonds and serve right away.