6 roasted beets
1 whole endive, finely sliced
1 cup finely sliced red onion
1 tbs chopped fresh mint
2 tbs chopped fresh chives
1/2 cup sliced radish
1 cup black kalamata olives
1 cup crumbled feta cheese
1 tbs whole grain mustard
1 tbs red wine vinegar
2 tbs olive oil
3 tbs lemon juice
1 tsp salt
1/2 tsp black pepper
Place
the red beets in a 2 inch deep baking dish with 1/4 inch of water and
cover with foil, roast in the oven at 400 degrees for 40 minutes, set
aside and cool completely. In a large bowl combine sliced endive, red
onion, radish, mint, chives. Peel the radish and cut into cubes, add
to the bowl. In another bowl prepare the dressing by combining the
mustard, vinegar, olive oil, lemon juice, salt and pepper add to the
salad and toss lightly. Top salad with olives and feta and serve with
grilled chicken.
Beet Salad 
