Endive, Beet and Red-Onion Salad

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Try this Endive, Beet and Red-Onion Salad recipe, or contribute your own.


1 tb Red wine vinegar
1 Red onion
4 tb Parsley; Finely Chopped
3 tb Vegetable oil
1 tb Dijon mustard
1/2 lb Raw Beets; trimmed
3 md heads Belgian Endives

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 170 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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