Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beets without greens,, washed |
| 6 tablespoons | Olive oil |
| 4 tablespoons | + 2 tsp white-wine vinegar |
| 2 teaspoons | Dijon mustard |
| 2 teaspoons | Honey |
| 1¾ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¾ cup | Diced red onion |
| 2 larges | Hard-cooked eggs |
| 1 tablespoon | Parsley |
| \N \N | Frisee or chicory leaves,, for garnish |
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 ½ 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@... (Ethel R Snyder) on Jun 30, 1997