Roasted Beet and Endive Salad with Feta

Follow our step-by-step guide on how to make Roasted Beet and Endive Salad with Feta.

1. Step 1

   Start by preheating your oven to a toasty 450°F (230°C).

2. Step 2

   While the oven warms up, take your fresh beets and give them a light coat of olive oil, ensuring they’re nicely covered.

3. Step 3

   Spread them out on a baking sheet and let them roast for about 45 minutes, or until they’re tender and bursting with flavor.

4. Step 4

   Once they’re done, let the beets cool completely before peeling off their skins and dicing them into bite-sized pieces.

5. Step 5

   Next, let’s whip up a zesty dressing that will elevate your salad.

6. Step 6

   In a blender, combine fresh lemon juice, white wine vinegar, a touch of honey, Dijon mustard, and crushed thyme.

7. Step 7

   As you blend these ingredients together, slowly drizzle in vegetable oil until the dressing is smooth and well mixed.

8. Step 8

   Don’t forget to season it with a pinch of salt and pepper to taste—this is where the magic happens! Now, grab a large salad bowl and add a generous handful of spring lettuce mix.

9. Step 9

   Drizzle your desired amount of that delicious dressing over the greens and toss gently to ensure every leaf is coated in flavor.

10. Step 10

    While the salad is coming together, rinse the Belgian endive and carefully separate the leaves.

11. Step 11

    Pat them dry and arrange three leaves on each plate to create a lovely base for your salad.

12. Step 12

    Finally, it’s time to assemble your masterpiece! Divide the dressed salad greens among the endive leaves, then sprinkle the diced roasted beets on top.

13. Step 13

    For the finishing touch, add crumbled feta cheese for a creamy, tangy contrast.

14. Step 14

    And there you have it—a vibrant, delicious salad that’s not only a feast for the eyes but also a delightful blend of flavors.

15. Step 15

    Enjoy every bite!.