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Mimosa Beet Salad Recipe - Cooking Index

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Mimosa Beet Salad

Courses: Salads
Serves: 8 people

Recipe Ingredients

3 lbs 1362g / 48ozBeets without greens - , washed
6 tablespoons 90mlOlive oil
4 tablespoons 60ml+ 2 tsp white-wine vinegar
2 teaspoons 10mlDijon mustard
2 teaspoons 10mlHoney
1 3/4 teaspoons 8.8mlSalt
1/2 teaspoon 2.5mlPepper
3/4 cup 46g / 1.6ozDiced red onion
2 cups 396g / 13ozHard-cooked eggs (large)
1 tablespoon 15mlParsley
  Frisee or chicory leaves, for garnish

Recipe Instructions

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.

Source:
McCall'S Magazine -- APRIL 1997

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