Endive, Beet And Red

Ingredients

1/2 beets
3 heads of belgian endives
1 onion
5 ml dijon mustard
5 ml wine vinegar
16 ml vegetable oil
20 gr parsley

Instructions

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. Serves 4. From The Gazette 7. 0.41666666666667.