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Beet Salad
Beet Salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elegant endive and greens salad with roasted beets and tangy feta is the perfect addition to your next gathering.
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
  • 0.5 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 your oven to 450 degrees F (230 degrees C). Lightly coat the beets with oil and roast for about 45 minutes until tender. Let them cool completely, then peel and dice them.
  • Prepare the dressing by blending lemon, vinegar, honey, mustard, and thyme. Slowly drizzle in 1/2 cup of oil while blending. Season with salt and pepper. Toss spring lettuce mix with the dressing in a salad bowl until coated to your liking.
  • Prepare the endive by washing and gently tearing off whole leaves. Pat them dry and arrange 3 leaves on each plate. Distribute the dressed salad greens evenly among the plates, then sprinkle with diced beets and crumbled feta cheese.

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