Ingredients

  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      143 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 90 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. 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.
  2. 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.
  3. Peel and slice the onion.
  4. 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.

About 40 minutes

Dining and Cooking