Mimosa Beet Salad

MIMOSA BEET SALAD

Recipe By : McCALL'S MAGAZINE -- APRIL 1997

8 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

3 pounds beets without greens, -- washed

6 tablespoons olive oil

4 tablespoons 2 tsp white-wine vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 3/4 teaspoons salt

1/2 teaspoon pepper

3/4 cup diced red onion

2 large hard-cooked eggs

1 tablespoon parsley

frisee or chicory leaves, -- for garnish

Preheat oven to 400. In large roasting pan, place beets, still wet;

cover pan tightly with foil. Roast 1 hour or until beets are easily

pierced with knife; let cool. Peel; cut into 1/2 inch chunks. Dressing: In bowl, whisk together oil, all the vinegar, the mustard,

honey salt and pepper. Toss beets with dressing; let stand 1 hour,

2 days ahead; cover;

refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place

beet salad on serving plate. Sprinkle with frissee. Makes 8 servings. - - - - - - - - - - - - - - - - - -