FBD

Beet Salad

MediterraneanVegetarianIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 4 bunch beets, trimmed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 oz white wine vinegar
  • 1 tbsp honey
  • 1 oz Dijon mustard
  • 1 tsp dried thyme
  • 4 oz vegetable oil
  • 1 tsp salt and white pepper to taste
  • 0.3 lb French feta cheese, crumbled
  • 1 lb spring mix lettuce
  • 2 head Belgian endive

Instructions

  1. 1

    Coat beets with olive oil. Roast in a 450°F oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.

  2. 2

    For the vinaigrette: Combine lemon juice, white wine vinegar, honey, Dijon mustard, and thyme in a blender. While blender is running, slowly add vegetable oil. Season to taste with salt and white pepper.

  3. 3

    Place three endive leaves symmetrically on each plate.

  4. 4

    Toss spring mix with vinaigrette. Divide between plates.

  5. 5

    Top with diced roasted beets and crumbled feta cheese.

Tags

salad