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