Mimosa beet salad
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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