Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 166
- Carbohydrate: 15g
- Fat: 11g
- Fiber: 5g
- Protein: 4g
- Sugar: 9g
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