Ingredients:

•  4 bunches of beets, roots trimmed and tops removed
•  2 tablespoons olive oil
•  1 tablespoon lemon juice
•  1 ounce white wine vinegar
•  1 tablespoon honey
•  1 ounce Dijon mustard
•  1 teaspoon dried thyme
•  4 ounces vegetable oil
•  Salt and white pepper to taste
•  1/4 lb. French feta cheese, crumbled
•  1 lb. spring mix lettuce
•  2 heads Belgium endive

Preparation:

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

Combine lemon juice, vinegar, honey, mustard, and thyme in a blender to make vinaigrette. While blender is running, slowly add vegetable oil. Season to taste with salt and pepper.

To serve, place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide among plates; top with diced beets and feta cheese.

Serves Eight.

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•  Pumpkin Cheesecake with a Chocolate Hazelnut Crust
•  Asparagus Salad with Meyers Lemon Vinaigrette
•  Monterey Bay Halibut with a Smoked Salmon Crust
•  Beet Salad
•  Black Beluga Lentil Soup
•  Pumpkin Creme Brulee