Endive Beet and Red Onion Salad

This dish provides some great color and is a nutritious and delicious side.

You’ll Need

• ½ pound raw beets, trimmed
• 3 heads of Belgian Endives, medium
• 1 red onion
• 1 Tablespoon Dijon mustard
• 1 Tablespoon red wine vinegar
• salt and pepper
• 3 Tablespoons olive oil
• 4 Tablespoons finely chopped parsley

Directions

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

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