Endive, Beet and Red-Onion Salad

Serving Size : 4   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 pound Raw Beets -- trimmed [250 g]
3 each Heads of Belgian Endives -- md
1 each Red onion
1 tablespoon Dijon Mustard [15 g]
1 tablespoon Red Wine Vinegar
3 tablespoons Vegetable oil
4 tablespoons 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.