I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did.
I made this for thanksgiving dinner and it was a big hit. We tried it prior to the big day with canned beets but I really enjoyed the fresh beets and they were not hard to cook. We all really enjoyed the dressing. The feta really adds a nice touch.
Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed!
Beautiful and delicious salad with a regrettably DULL name. If I wouldn't have had the list of ingredients to look at I would have passed "Beet Salad" right up. And besides there's so much more going on with this salad than just beets! We loved the dressing with the 3:1 oil to vinegar ratio we prefer. I also liked that it called for the less harsh white wine vinegar and lemon juice. I did however skip the thyme preferring the clean and simple flavors of the dressing without it. I also loved the presentation and the beautiful less common components of the salad itself. No feta on hand and Hubs doesn't like it anyway; so he enjoyed his with fresh shaved Parmigiano-Reggiano and I happily had the blue cheese he detests on mine. A simply lovely sophisticated salad.
Wonderful! Beautiful and flavorful don't pass this one up!
What a fabulous tasting salad! Instead of roasting the beets I boiled them on the stovetop (for time's sake) and it came out delicious. I would recommend making more of the dressing just because I don't think it coated the salad well enough for the amount of greens I used.
This salad was excellent. Also beautiful to look at and healthy. Make sure to use small fresh beets as it makes a big difference to the flavour. Thanks so much for the great recipe.
This was very good. I love the combination of the sweet dressing and beets and the salty feta (I added a bit more to play up the salty/tangy side). I used raw shredded beets and I tossed in more endive because I love the texture it adds. The only thing I'd do differently is I'd use a touch more dressing. I think this would also be good with fresh oregano in addition to the thyme. Unfortunately this didn't hold up so well the next day; the endive got a little mushy.
I really liked this salad and so did my friends. Next time I make it I will leave out the endive but I think that's just because I don't like it...
