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Beet Salad
Roasted Beets:
4
2
bunches of beets (trim root ends and remove tops)
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
1
1
1
1
4
Tablespoon of lemon juice
ounce white wine vinegar
Tablespoon honey
ounce dijon mustard
teaspoon dried thyme
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
1
2
/4 pound French Feta cheese (crumbled)
pound of spring mix lettuce
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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Beet Salad
4
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