Beet Salad
Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil
Dijon Honey Vinaigrette:
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt & white pepper to taste
Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive
Coat beets with oil.
Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.
Cool, peel, and dice.
Combine first five ingredients in a blender.
While blender is running slowly add oil.
Season to taste with salt and white pepper.
Place three endive leaves symmetrically on each plate.
Toss spring mix with vinaigrette.
Divide between plates, top with diced beets and feta cheese.
