Description
Slightly sweet, this salad would be 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
- ½ cup vegetable oil
- salt and pepper to taste
- 2 medium heads Belgian endive
- 1 pound spring lettuce mix
- 1 cup crumbled feta cheese
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 16