Title: Endive, beet and red-onion salad
 Categories: Salads
      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.