Endive, Beet and Red-Onion Salad

Title: Endive, Beet and Red-Onion Salad

Categories: Salads

Yield: 4 servings

1/2 lb Raw Beets, trimmed

1 tb Red Wine Vinegar

3 ea Heads of Belgian Endives, md

3 tb Vegetable oil

1 ea Red onion

4 tb Finely Chopped Parsley

1 tb Dijon Mustard 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.

4. From The Gazette

90/12/12. --