The odour/flavour stimulus associated with certain vegetables such as turnips or cabbage. (légumes)

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Beet Salad
By Food Salad Recipes

Beet Salad

Roasted Beets:

• 4 bunches of beets (trim root ends and remove tops)
• 2 Tablespoons of olive oil

Coat beets with oil. Roast in 450 degrees oven on a sheet pan forapproximately 45 minutes or until tender. Cool, peel, and dice.

• 1

  Tablespoon of lemon juice

• 1 ounce white wine vinegar
• 1 Tablespoon honey
• 1 ounce dijon mustard
• 1 teaspoon dried thyme
• 4 ounces oil
• salt & white pepper to taste

Combine first five ingredients in a blender. While blender isrunning slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:

• 1/4 pound French Feta cheese (crumbled)
• 1 pound of spring mix lettuce
• 2 heads Belgium endive

Place three endive leaves symmetrically on each plate. Tossspring mix with vinaigrette. Divide between plates, top with dicedbeets and feta cheese.

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