Endive, Beet and Red-Onion Salad

1. 1

   Place the beets in a saucepan and add water to cover with salt.

2. 2

   Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.

3. 3

   Drain and let cool.

4. 4

   Remove the skins and slice the beets.

5. 5

   Trim off the bottom of the endives and cut them into 1 1/2 inch strips.

6. 6

   Drop the pieces into cold water.

7. 7

   Drain and pat dry.

8. 8

   Peel and slice the onion.

9. 9

   Combine the mustard, vinegar, salt and pepper in a salad bowl.

10. 10

    Add the oil and blend well with a wire whisk.

11. 11

    Add the beets, endive, onion and parsley.

12. 12

    Toss well and serve.

* Per serving · 4 servings · Values may vary.

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