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Rio Del Mar, California
Beets: Coat beets with oil. Roast in 450-degree oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.
Vinaigrette: Combine first five ingredients in a blender. While blender is running, slowly add oil. Season to taste with salt and white pepper.
Salad: Place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates and top with diced beets and feta cheese.
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