Endive, Beet and Red-Onion Salad
Published December 4, 1990
- Total Time
- About 40 minutes
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Ingredients
½ pound raw beets, trimmed
Salt to taste
3 heads medium-size Belgian endive
1 red onion, about ⅓ pound
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3 tablespoons vegetable oil
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 145 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 364 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets.
- Step 2
Trim off the bottom of the endives and cut them into 1 ½-inch length strips. Drop the pieces into cold water. Drain and pat dry.
- Step 3
Peel and slice the onion.
- Step 4
Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.
Private Notes