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Beet Salad

Prep. Time: 1:15
Serves: 16

4 bunches beets - top and bottom removed
2 Tbls. olive oil
1 Tbls. lemon juice
1 oz. white wine vinegar
1 Tbls. honey
1 oz. dijon mustard
1 tsp. dried thyme
1/2 cup vegetable oil
salt and black pepper - to taste
2 heads Belgian endive
1/4 lb. feta cheese - crumbled
1 lb. spring mix lettuce

Ingredients at Firehouse Pantry

-Coat beets with oil.
-Roast in 450 degree oven on a sheet pan for approximately 45 minutes or until tender.
-Cool, peel, and dice.
-Combine next five ingredients in a blender. While blender is running slowly add oil.
-Season to taste with salt and white pepper.
-Set aside.
-Place three endive leaves symmetrically on each plate.
-Toss spring mix with blended mixture.
-Divide between plates, top with diced beets and feta cheese.

Make It A Meal: Serve with Tomato Bisque  and Focaccia

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