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45 minutes
Prep: 10 minutes
Cook: 30 minutes
141 calories per serving view nutrition facts
4 servings
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| 1/2 | pound | beets | trimmed |
| 3 | each | belgian endive | heads |
| 1 | each | red onion | |
| 1 | tablespoon | dijon mustard | |
| 1 | tablespoon | red wine vinegar | |
| 3 | tablespoons | vegetable oil | |
| 4 | tablespoons | parsley leaves | finely chopped |
Place the beets in a saucepan and add water to cover with salt.
Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
Drain and let cool. Remove the skins and slice the beets.
Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
Drop the pieces into cold water.
Drain and pat dry.
Peel and slice the onion.
Combine the mustard, vinegar, salt and pepper in a salad bowl.
Add the oil and blend well with a wire whisk.
Add the beets, endive, onion and parsley. Toss well and serve.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 4% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 8% |
| Sugars 9.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 6% | Vitamin C | 17% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include...
I have made this but substitute carnation evaporated Milk for the cream and it is wonderful, adjust cooking time until top becomes lightly golden then chill and serve, also I substitute Florida Key Lime Juice for the fresh squeezed lime much cheeper.
