ENDIVE, BEET AND RED-ONION SALAD

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Endive, Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound raw beets, trimmed
Salt to taste
3 heads medium-size Belgian endive
1 red onion, about 1/3 pound
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3 tablespoons vegetable oil
4 tablespoons finely chopped parsley

Steps:

  • 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 length 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.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 364 milligrams, Sugar 5 grams, TransFat 0 grams

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