Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil
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
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.
FREE Cookbooks!! Stop Searching, Start Cooking! http://www.e−cookbooks.netBeet Salad 4