Mimosa Beet Salad

* Exported from MasterCook *

MIMOSA BEET SALAD

Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
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,
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. Sprinkle with frissee. Makes 8 servings.


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