Name: Endive, Beet and Red-Onion Salad
Ingredients: 1/2 lb Raw Beets, trimmed; 3 Heads of Belgian Endives, md; 1 Red onion; 1 tb Dijon Mustard; 1 tb Red Wine Vinegar; 3 tb Vegetable oil; 4 tb Finely Chopped Parsley

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Belgian	Salads	4	Servings

INGREDIENTS

1/2	lb	Raw Beets, trimmed
3		Heads of Belgian Endives, md
1		Red onion
1	tb	Dijon Mustard
1	tb	Red Wine Vinegar
3	tb	Vegetable oil
4	tb	Finely Chopped Parsley

INSTRUCTIONS

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 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. Serves 4. From The Gazette 90/12/12.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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