Beet Salad
Description
This slightly sweet salad of endive and mixed greens, topped with roasted beets and feta cheese, adds a classy accompaniment to any party!
Ingredients
•
4 bunches fresh small beets, stems removed
•
2 tablespoons olive oil
•
1 tablespoon lemon juice
•
2 tablespoons white wine vinegar
•
1 tablespoon honey
•
2 tablespoons Dijon mustard
•
1 teaspoon dried thyme, crushed
•
1/2 cup vegetable oil
•
salt and pepper to taste
•
2 medium heads Belgian endive
•
1 pound spring lettuce mix
•
1 cup crumbled feta cheese
Directions
1
Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
2
For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
3
Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.