2 pounds beets, washed and quartered
7 Tablespoons olive oil, divided
Salt, pepper, to taste
1/3 cup fresh lemon juice
6 Tablespoons minced mint
1 teaspoon lemon zest
2 heads endive, sliced into thin julienne strips or 1 head frisee can be used
1 bunch watercress, tough stems removed
5 oz. chevre, feta or shaved parmesan
1. Heat the oven to 400. Place the beets on a baking sheet and toss with two tablespoons of the olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and cool.
2. Meanwhile combine the lemon juice, remaining olive oil, salt, pepper, mint and lemon zest in a large serving bowl and whisk. Taste and adjust seasoning. Reserve three tablespoons of the dressing in a medium bowl.
3. Peel the beets and dice and add to the reserved dressing, toss well.
4. Add the endive and watercress to the larger bowl of dressing and toss. Divide the salad between four serving plates. Top with the beets and crumble the cheese over the top, serve warm or at room temperature.
For more recipes or cooking class information visit Chef Amanda at www.amandacooks.com