Recipe - Mimosa Beet Salad

3 pound Beets without greens,,
washed
6 tablespoon Olive oil
4 tablespoon + 2 tsp whitewine vinegar
2 teaspoon Dijon mustard
2 teaspoon Honey
1 Three fourths teaspoon Salt
One half teaspoon Pepper
Three fourths cup Diced red onion
2 lg Hardcooked eggs
1 tablespoon 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 One half 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 MCRecipe Digest V1
#653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997