*  Exported from  MasterCook  *
 
                             MIMOSA BEET SALAD
 
 Recipe By     : McCALL'S MAGAZINE -- APRIL 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- 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. 
    
 
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