Rating: 4.5 stars
47 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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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