Endive, Beet and Red-Onion Salad

45 minutes Prep: 10 minutes Cook: 30 minutes

141 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	pound	beets	trimmed
3	each	belgian endive	heads
1	each	red onion
1	tablespoon	dijon mustard
1	tablespoon	red wine vinegar
3	tablespoons	vegetable oil
4	tablespoons	parsley leaves	finely chopped

Directions

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.

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Categories this recipe belongs to

Salad

Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 141 64% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 95mg	4%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	8%
Sugars 9.0g
Protein 2.0g	4%

Vitamin A	6%		Vitamin C	17%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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