Beet Salad

Name: Beet Salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 4 bunches fresh small beets, stems removed; 2 medium heads Belgian endive; 2 Tbsps Dijon mustard; 1 teaspoon dried thyme, crushed; 237 milliliters crumbled feta cheese; 1 Tbsp honey; 1 Tbsp lemon juice; 2 Tbsps olive oil; 16 servings salt and pepper to taste; 454 grams spring lettuce mix; 118 milliliters vegetable oil; 2 Tbsps white wine vinegar

Beet Salad is a gluten free and vegetarian side dish. This recipe serves 16. One serving contains 137 calories, 3g of protein, and 11g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, salt and pepper, spring lettuce mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

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.

Ingredients you will need

Beet

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Mustard

Vinegar

Honey

Lemon

Thyme

Cooking Oil

Equipment you will use

Blender

Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.

Ingredients you will need

Lettuce

Greens

Equipment you will use

Bowl

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.

Ingredients you will need

Greens

Feta Cheese