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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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 4|
|Calories from Fat: 73 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 219.4mg||8 %|
|Potassium 1485.6mg||39 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 7.3g|
|Protein 6.6g||9 %|
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Calories per serving: 170
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