Roasted beet salad with cashews
By: Jackie O'Callaghan
Published: Friday, January 3, 2014 - 6:16am

Ingredients




Ingredients:
8 fresh beets
feta cheese
2 heads of endive
Boston lettuce
red onion
sugar
1 cup cashews or pecans
honey
lemon juice
light olive oil
Kosher salt

Preparation

1 Scrub beets, and preheat oven to 400 degrees 2 Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil. 3 Bake beets for about and hour and a half, keep checking 4 Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied. 5 Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings. 6 After beets are roasted, let them cool for about a half hour and peel off skin 7 Chop beets 8 Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta 9 Add dressing 10 Dressing: 11 equal parts olive oil 12 equal parts  honey 13 a little bit less than equal parts lemon juice 14 pepper 15 Whisk ingredients together

About

This is delicious for any time of year.  In the summer, enjoy with grilled chicken. In the colder months, enjoy with a side of risotto!