Bittersweet Bistro

Rio Del Mar, California

Specialty Recipe

Beet Salad

Ingredients - Roasted Beets

4 bunches of beets (trim root ends and remove tops)

2 Tablespoons of olive oil

Ingredients - 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

Ingredients - Salad

1/4 pound French Feta cheese (crumbled)

1 pound of spring mix lettuce

2 head Belgian endive

Beets: Coat beets with oil. Roast in 450-degree oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.

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

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

Serves: 8

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