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CATEGORY CUISINE TAG YIELD
Grains, Dairy Belgian Beets 1 Servings

INGREDIENTS

5 Beets, tops and roots
trimmed
3 T Fresh lemon juice
1 T Dijon mustard
1/4 t Celery seeds
3/4 c Olive oil
6 Belgian endive heads, cut
crosswise into 1-inch
pieces
6 oz Roquefort cheese, crumbled
Chopped fresh chives
8 vings Bon Appétit Posted to recipelu-digest Volum, vings Bon Appétit Posted to recipelu-digest Volume 01 Number

INSTRUCTIONS

Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1
hour. Cool slightly. Peel beets. Halve lengthwise, then slice.
Transfer to medium bowl and set aside.  Combine lemon juice, mustard
and celery seeds in bowl. Gradually  whisk in oil. Season with salt and
pepper. Add half of dressing to  beets and mix to coat. (Can be
prepared 1 day ahead. Cover beets and  chill. Cover remaining dressing
and let stand at room temperature.)  Place endive in another medium
bowl. Add remaining dressing and toss  to coat. Mound endive in center
of large platter. Surround with beets.  Sprinkle Roquefort and chives
over and serve.  630 by SuzyWert@aol.com on Jan 29, 1998

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