Beet Salad

Roasted Beets:

4 bunches of beets (trim root ends and remove tops)

2 Tablespoons of olive oil

Coat 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 taste Combine 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 endive

Place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.