Beet salad recipe in the salad category

Coat beets with oil.

Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.

Cool, peel, and dice.

For the vingaigrette :combine first five ingredients in a blender.

While blender is running slowly add oil.

Season to taste with salt and white pepper.

Place three endive leaves symmetrically on each plate.

Toss spring mix with vinaigrette.

Divide between plates, top with diced beets and feta cheese.