Title: Endive, Beet and Red-Onion Salad
Categories: Salad
Yield: 4 Servings
| 1/2 | lb | Raw Beets, trimmed |
| 3 | | Heads of Belgian Endives, md |
| 1 | | Red onion |
| 1 | tb | Dijon Mustard |
| 1 | tb | Red Wine Vinegar |
| 3 | tb | Vegetable oil |
| 4 | tb | 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.