Roasted Beet Salad With Cashews

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

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

feta cheese, endive, boston lettuce, red onion, sugar, cashews, honey, lemon juice, light olive oil, kosher salt

Taken from www.yummly.com/recipe/Roasted-Beet-Salad-With-Cashews-1670609 (may not work)