Recipe of Mimosa Beet Salad - Food Recipes

-- MasterCook Extracted --

MIMOSA BEET SALAD

Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8
Preparation Time :0:00
Categories : Salads

Ingredients - Preparation Method:

3 pounds beets without greens, -- washed 6 tablespoons olive oil 4 tablespoons + 2 tsp white-wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1 3/4 teaspoons salt 1/2 teaspoon pepper 3/4 cup diced red onion 2 large hard-cooked 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 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. Makes 8 servings. - - - - - - - - - - - - - - - - - -