Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Raw Beets, trimmed 1 T Red Wine Vinegar
3 ea Heads of Belgian Endives, md 3 T Vegetable oil
1 ea Red onion 4 T Finely Chopped Parsley
1 T Dijon Mustard

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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