| 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 essie49@juno.com (Ethel R Snyder) on Jun 30, 1997
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