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
Why This Recipe Is A Must Try
Kitchen Advice
- Use a sharp knife to peel the beets after roasting; the skins should slide off easily.
- Let the beets cool completely before slicing to keep the salad fresh and prevent wilting.
Step 1
Warm your oven to 450°F (230°C). Toss the beets with a little oil to coat them lightly, then roast them for about 45 minutes, or until they’re tender when pierced with a fork. Once they’re cool enough to handle, peel off the skins and chop them into bite-sized pieces.
Step 2
Make the dressing by blending together the lemon juice, vinegar, honey, mustard, and thyme. While the blender is running, slowly drizzle in about half a cup of oil until everything comes together smoothly. Taste and add salt and pepper as needed.
Step 3
Wash the spring lettuce mix and toss it in a large bowl with as much dressing as you like to coat the leaves nicely. Rinse the endive, separate the leaves, and pat them dry.
Step 4
To serve, arrange a few endive leaves on each plate, pile some of the dressed greens on top, then scatter the roasted beets and crumbled feta over everything. Enjoy!
