Beet Salad

INGREDIENTS

• 4 bunches fresh small beets, stems removed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme, crushed
• 1/2 cup vegetable oil
• salt and pepper to taste
• 2 medium heads Belgian endive
• 1 pound spring lettuce mix
• 1 cup crumbled feta cheese