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Beet Salad Recipe

Recipe by: Robbie Rice

"Slightly sweet, this salad would be a classy accompaniment to any party."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Preheat 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.
  • 2For 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.
  • 3Rinse 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 16 servings
  • 166 cals
  • 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
  • 1/2 cup vegetable oil
  • salt and pepper to taste
  • 2 medium heads Belgian endive
  • 1 pound spring lettuce mix
  • 1 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    166
    8%
  • Fat:
    10.8
    17%
  • Carbs:
    14.9
    5%
  • Protein:
    4.2
    8%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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