Mimosa Beet Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Beets without greens - , washed
6 tablespoons	90ml	Olive oil
4 tablespoons	60ml	+ 2 tsp white-wine vinegar
2 teaspoons	10ml	Dijon mustard
2 teaspoons	10ml	Honey
1 3/4 teaspoons	8.8ml	Salt
1/2 teaspoon	2.5ml	Pepper
3/4 cup	46g / 1.6oz	Diced red onion
2 cups	396g / 13oz	Hard-cooked eggs (large)
1 tablespoon	15ml	Parsley
		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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