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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: 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.
Ingredients:
1/2 Pound(s) raw beets, trimmed1 tb red wine vinegar
3 heads of belgian endives, md 3 tb vegetable oil
1 red onion4 tb finely chopped parsley
1 Tablespoon(s) dijon mustard |
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