Beet Salad Recipe

• 4 Bunches fresh small beets, stems removed
• 2 Medium heads belgian endive
• 2 tbsp Dijon mustard
• 1 Cup crumbled feta cheese
• 1 tbsp Lemon juice
• 2 tbsp White wine vinegar
• Salt and pepper to taste
• 1/2 Cup vegetable oil
• 1 tsp Dried thyme, crushed
• 2 tbsp Olive oil
• 1 Pound spring lettuce mix
• 1 tbsp Honey

• Preheat oven to 450 degrees F.
• Layer the beets lightly with oil and roast until tender. Allow cooling, then peel and dice.
• For the dressing, place honey, mustard, lemon, vinegar and thyme in a blender.
• While blender is running, add 1/2 cup of oil. Mix salt and pepper to taste.
• Put spring lettuce and mix in a salad bowl, pour dressing over greens, and toss to coat.
• Rinse and tear off whole leaves of endive, and pat dry.
• Arrange 3 leaves on each plate.
• Distribute dressed salad greens among them, and top with feta cheese and diced beets.