Slightly sweet, this salad would be a classy accompaniment to any party.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

166 calories; protein 4.2g; carbohydrates 14.9g; fat 10.8g; cholesterol 8.3mg; sodium 253.6mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2004
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. Read More
(30)

Most helpful critical review

Rating: 3 stars
06/03/2005
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. Read More
(39)
47 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/03/2005
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. Read More
(39)
Rating: 5 stars
01/15/2004
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. Read More
(30)
Rating: 5 stars
01/15/2004
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! Read More
(21)
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Rating: 5 stars
12/01/2011
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. Read More
(21)
Rating: 5 stars
11/25/2004
Wonderful! Beautiful and flavorful don't pass this one up! Read More
(17)
Rating: 4 stars
06/24/2010
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. Read More
(13)
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Rating: 5 stars
09/18/2008
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. Read More
(13)
Rating: 4 stars
01/21/2008
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. Read More
(11)
Rating: 4 stars
11/27/2007
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... Read More
(10)
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