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Slightly sweet, this salad would be a classy accompaniment to any party.
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
- ½ cup vegetable oil
- salt and pepper to taste
- 2 medium heads Belgian endive
- 1 pound spring lettuce mix
- 1 cup crumbled feta cheese
Directions
Step 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.
Step 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.
Step 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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 166 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat3g | 14% |
| Cholesterol8mg | 3% |
| Sodium254mg | 11% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber5g | 19% |
| Total Sugars9g | |
| Protein4g | |
| Vitamin C15mg | 75% |
| Calcium108mg | 8% |
| Iron2mg | 10% |
| Potassium600mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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