Ingredients

• Salad ingredients:

• 4 bunches of or 4 large beetroots

• 2 heads Belgium endive, leaves separated

• 2 tablespoons of olive oil

• 1/4 pound or 100-115 gm. French Feta cheese (crumbled)

• 1 pound of spring mix lettuce

• Dijon Honey Vinaigrette:

• 1 tablespoon of lemon juice

• 1 ounce or 30 ml. white wine vinegar

• 1 tablespoon honey

• 1 ounce or 30 ml. Dijon mustard

• 1 teaspoon dried thyme

• 4 ounces or 125 ml. vegetable oil

• Salt to taste

• White pepper to taste

Instructions

1. Roasting Beetroots

2. Trim the root ends of beetroots and remove tops.

3. Coat beetroots with olive oil, place on a sheet pan and roast in a preheated oven, at 450? F or 230? C, for approximately 45 minutes or until tender.

4. Cool, peel, and dice. Keep aside.

5. Making dressing:

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

7. Assembling the salad

8. Place three endive leaves symmetrically on each plate.

9. Toss the spring mix with vinaigrette.

10. Divide between plates, top with diced beetroots and crumbled feta cheese.

Notes

• Also see Salad Selection.