Mimosa beet salad

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
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

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