Beet Salad

This slightly sweet salad of endive and mixed greens, topped with roasted beets and feta cheese, adds a classy accompaniment to any party!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 166 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1 cup crumbled feta cheese
• 1 teaspoon dried thyme, crushed
• 4 bunches fresh small beets, stems removed
• 2 medium heads Belgian endive
• 1 pound spring lettuce mix
• 0.5 cup vegetable oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.