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
Why This Recipe Works
Kitchen Tricks
- Use fresh herbs like parsley or dill to enhance the flavor.
- Add a splash of lemon juice or vinegar to brighten the taste and balance the sweetness.
Step 1
Heat your oven to 450°F (230°C). Toss the beets with a little oil, then roast them for about 45 minutes, or until they’re nice and tender. Once they’ve cooled down enough to handle, peel off the skins and cut the beets into cubes.
Step 2
Make the dressing by blending together lemon juice, vinegar, honey, mustard, and thyme. While the blender is running, slowly drizzle in half a cup of oil to help it come together smoothly. Taste and add salt and pepper as needed.
Step 3
Give the spring lettuce mix a good toss in a big bowl, then drizzle over as much dressing as you like and mix everything gently so the leaves get coated.
Step 4
Rinse the endive leaves, tear them into whole pieces, and pat them dry. Lay about three leaves on each plate, pile on some of the dressed greens, and finish with the diced beets and a sprinkle of feta cheese on top. Enjoy!
