Endive, beet and red-onion salad
Last updated 6/12/2012 12:57:42 AM. Recipe ID 20314. Report a problem with this recipe.
Title: Endive, beet and red-onion salad
Yield: 4 servings
1/2 lb Raw Beets, trimmed
3 ea Heads of Belgian Endives, md
1 ea Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley
Place the beets in a saucepan and add water to cover with salt. Bring
to a boil until the beets are tender, about 30 minutes, depending on
the size or age of the beets. Drain and let cool. Remove the skins
and slice the beets. Trim off the bottom of the endives and cut them
into 1 1/2 inch strips. Drop the pieces into cold water. Drain and
pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt
and pepper in a salad bowl. Add the oil and blend well with a wire
whisk. Add the beets, endive, onion and parsley. Toss well and serve.
Serves 4. From The Gazette 90/12/12.
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