Roasted Beets: 4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil Coat beets with oil.
Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.
Cool, peel, and dice.
Dijon Honey Vinaigrette: 1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil salt & white pepper to taste
Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive
Place three endive leaves symmetrically on each plate.
Toss spring mix with vinaigrette.
Divide between plates, top with diced beets and feta cheese.