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
- 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.
About 40 minutes
Dining and Cooking