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Mimosa Beet Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Beets without greens - , washed

  2. 6 tablespoons 90ml Olive oil

  3. 4 tablespoons 60ml 2 tsp white-wine vinegar

  4. 2 teaspoons 10ml Dijon mustard

  5. 2 teaspoons 10ml Honey

  6. 1 3/4 teaspoons 8.8ml Salt

  7. 1/2 teaspoon 2 1/2ml Pepper

  8. 3/4 cup 46g / 1.6oz Diced red onion

  9. 2 cups 396g / 13oz Hard-cooked eggs (large)

  10. 1 tablespoon 15ml Parsley

  11. Frisee or chicory leaves, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Dressing: In bowl, whisk together oil, all the vinegar, the mustard, honey salt and pepper.

  3. Toss beets with dressing; let stand 1 hour, tossing occasionally. (Can be made to this point 2 days ahead; cover; refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place beet salad on serving plate.

  4. Sprinkle with frissee.

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