Beet Salad

Beet Salad

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 honey
  • 1 ounce dijon mustard
  • 1 teaspoon dried thyme
  • 4 ounces vegetable oil
  • salt & white pepper to taste

Combine 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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