Late spring beets are sweet and deeply earthy, perfect for roasting until their edges caramelize and their centers turn buttery. This vibrant salad contrasts those warm, jewel-toned cubes against the crisp snap of Belgian endive and the soft peppery bite of spring greens, all tied together with a tangy-sweet honey-dijon vinaigrette. Crumbled French feta adds the final creamy, salty note. It is elegant enough for weekend guests and simple enough for a Tuesday lunch.
Ingredients
Roasted Beets
- 4 bunches beets (about 3 lb), greens trimmed and root ends scrubbed
- 2 tablespoons olive oil
- Pinch of kosher salt
Honey Dijon Vinaigrette
- 1 tablespoon fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 tablespoons dijon mustard
- 1 teaspoon dried thyme
- 1/2 cup vegetable oil
- Salt and white pepper to taste
Salad
- 4 oz French feta cheese, crumbled
- 1 lb spring mix lettuce
- 2 heads Belgian endive
Instructions
- Preheat the oven to 450°F. Trim the beet greens and tails, leaving about 1 inch of stem so the beets do not bleed. Scrub the skins thoroughly under cold water and pat completely dry. Toss with the olive oil and a pinch of salt, then spread in a single layer on a rimmed baking sheet.
- Roast for 40 to 50 minutes, turning once halfway through, until the largest beet is easily pierced with a paring knife. Remove from the oven and cool until easy to handle. Rub off the skins with a paper towel or your fingers, then dice the beets into 1/2-inch cubes. Set aside.
- For the vinaigrette, combine the lemon juice, white wine vinegar, honey, dijon mustard, and dried thyme in a blender. With the motor running on low speed, slowly drizzle in the vegetable oil until the dressing is thick and fully emulsified. Season with salt and white pepper. Pour into a jar.
- Separate the Belgian endive into individual spears. Arrange three spears in a fan shape on each of four chilled salad plates.
- Place the spring mix in a large bowl and drizzle with just enough vinaigrette to lightly coat the leaves. Toss gently with your hands. Divide the dressed greens among the plates, mounding them inside the endive fans.
- Scatter the warm diced beets over the top, then finish with a generous crumble of French feta. Drizzle a little extra vinaigrette around the plate if desired and serve immediately.
Recipe Notes
- Wear disposable gloves when peeling roasted beets to keep your fingers from staining.
- The beets can be roasted up to 2 days ahead and refrigerated in an airtight container; bring to room temperature before assembling.
- If French feta is unavailable, use Bulgarian feta or a mild goat cheese.
- Add 1/2 cup toasted walnuts or pistachios for extra crunch and richness.
