Ingredients
2 bunches 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, crushed
1/2 cup Vegetable Oil
Salt & Pepper to taste
1/2 cup Walnut Pieces
1 Tablespoon Walnut Oil
1 package Baby Spring Mix Greens
1/2 cup crumbled Feta Cheese
Preparation
Preheat oven to 450 degrees. Coat beet with olive oil and roast for 45 minutes or until tender. Cool, peel, and slice into 1/4 inch thick rounds.
Toss walnuts with 1 tablespoon walnut oil and saute in a skillet over medium heat for 5 minutes. Remove to paper towels to drain.
In a medium bowl, combine lemon juice, vinegar, honey, thyme, vegetable oil, salt and pepper. Whisk together.
Arrange greens on 4 serving plates. Scatter the beets slices over the greens. Top with toasted walnuts and feta cheese. Drizzle dressing over the salad.
