| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 8 | Servings | |
INGREDIENTS
| 3 | lb | Beets without greens,, washed |
| 6 | tb | Olive oil |
| 4 | tb | + 2 tsp white-wine vinegar |
| 2 | ts | Dijon mustard |
| 2 | ts | Honey |
| 1 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | c | Diced red onion |
| 2 | lg | Hard-cooked eggs |
| 1 | tb | Parsley |
| Frisee or chicory leaves,, for garnish |
INSTRUCTIONS
Preheat oven to 400. In large roasting pan, place beets, still wet; cover pan tightly with foil. Roast 1 hour or until beets are easily pierced with knife; let cool. Peel; cut into 1/2 inch chunks. Dressing: In bowl, whisk together oil, all the vinegar, the mustard, honey salt and pepper. Toss beets with dressing; let stand 1 hour, tossing occasionally. (Can be made to this point 2 days ahead; cover; refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place beet salad on serving plate. Sprinkle with frissee. Makes 8 servings. Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #653 by [email protected] (Ethel R Snyder) on Jun 30, 1997
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