Endive, Beet & Red-Onion Salad
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beets
trimmed |
|
| 3 | each |
belgian endive
heads |
*
|
| 1 | each |
red onion
|
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
red wine vinegar
|
|
| 45 | ml |
vegetable oil
|
|
| 6E+1 | ml |
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 1½ 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.
