Roasted Beets Salad

Roasted Beets Salad Ingredients

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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