Ingredients

• 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
• 0.5 cups vegetable oil
• salt and pepper to taste
• 2 medium heads Belgian endive
• 1 pound spring lettuce mix
• 1 cup crumbled feta cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving