Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil

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

Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive|Coat beets with oil. Roast in 450 degrees oven on a sheet pan for
approximately 45 minutes or until tender. Cool, peel, and dice.

Combine first five ingredients in a blender. While blender is
running slowly add oil. Season to taste with salt and white pepper.

Place three endive leaves symmetrically on each plate. Toss
spring mix with vinaigrette. Divide between plates, top with diced
beets and feta cheese.