Endive, Beet And Red-Onion Salad

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Title: ENDIVE, BEET AND RED-ONION SALAD
Categories: Salads
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.

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