Beet Salad

Ingredients

• 4 bunches of fresh, small beets (stems removed)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• ½ cup vegetable oil
• Salt and pepper to taste• 1 lb of greens (lettuce or any nice mix of greens)
• 1 cup of crumbled feta cheese

Instructions

1. 1
   For salad: Coat the beets lightly with oil and roast them in a 450 degree oven for 45 minutes. (You could also wrap them in foil and bake them on a grill outdoors!) Allow them to cool, peel, and then dice.
2. 2
   For dressing: Combine the lemon, vinegar, honey, mustard, and thyme in a blender. While the blender is running, gradually add the ½ cup of oil. You are making a creamy dressing. Pour over and mix the dressing in the salad greens. Place greens on a plate or salad dish and sprinkle the roasted, diced beets over the top. Top with the cheese.