Beet Salad
Roasted Beets:
4 bunches of beets (trim root ends and remove tops) 2 Tablespoons of olive oilCoat 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 tasteCombine 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 endivePlace three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.
Food, Salad Recipes
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