Roasted Beet Salad Recipe

Ingredients:

Roast Beets Ingredients:
4 bunches beets, remove tops and ends
2 tbsp oil (olive)

Honey-mustard Vinaigrette:
1 tbsp lemon juice (freshly-squeezed)
1 oz of white wine vinegar
1 tbsp of honey
1 oz mustard (preferably ‘Dijon’)
1 tsp of thyme leaves (dried)
4 oz of vegetable oil
A dash of salt and ground black pepper

Salad Ingredients:
1/4 lb Feta cheese, crumbled
1 lb lettuce
2 heads of endives

Directions:

First, prepare the beets. Preheat the oven to 450 degrees Fahrenheit. Smear the beets with olive oil, and place it on a baking pan lined with baking sheet.

Roast in the oven until tender but firm (This takes about 45 minutes. However, larger and older beets tend to cook longer.

As a tip, check the beets every now and then by piercing it with a fork. If the fork easily goes through, it means that the beets are ready. Remove the beets once it is cooked. Let it cool, peel off the skin and cut into small cubes.

Next, prepare the honey-mustard dressing. Put the lemon juice, white wine vinegar, honey, mustard, and dried thyme leaves in a food processor or blender.

Let it run on slow speed. Carefully add the vegetable oil as the blender or food processor is running, and then add salt & ground black pepper to season.

If you do not have a blender, just whisk the mixture well until smooth.

As a last step, prepare the salad. Put a layer of endive and lettuce leaves on a plate. Top it w/ beets & crumbled Feta. Drizzle w/ vinaigrette or serve w/ vinaigrette separately.