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Beet Salad Recipe

Beet Salad Recipe

Postby HighHeelKitchen » Wed Sep 07, 2011 6:33 pm

Beet Salad:

Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil

Coat beets with oil. Roast in 450 degrees F oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel and dice.

Dijon Honey Vinaigrette:
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt and white pepper to taste

Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive

Place three endive leaves symetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.
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