Endive, Beet And Red-Onion Salad
Description
This International salad features Raw Beets, trimmed 1 tablespoon Red Wine Vinegar, Heads of Belgian Endives, md 3 tablespoon Vegetable oil, Red onion 4 tablespoon Finely Chopped Parsley. It delivers aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Place the beets in a saucepan and add water to cover with salt.
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Bring to a
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boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
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Drain and let cool.
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Remove the skins and slice the beets.
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Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
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Drop the pieces into cold water.
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Drain and pat dry.
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Peel and slice the onion.
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Combine the mustard, vinegar, salt and pepper in a salad bowl.
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Add the oil and blend well with a wire whisk.
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Add the beets, endive, onion and parsley.
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Toss well and serve
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 52.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 89.3mg4%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 3.6g15%
- Sugars 6.0g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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