BEET SALAD

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Beet Salad image

Slightly sweet, this salad would be a classy accompaniment to any party.

Provided by Robbie Rice

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
  • For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
  • Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g

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