Title: Mimosa Beet Salad
Categories: Salads
Yield: 8 Servings

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

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