Endive, Beet and Red-Onion Salad
- Total Time
- About 40 minutes
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Ingredients
- ½pound raw beets, trimmed
- Salt to taste
- 3heads medium-size Belgian endive
- 1red onion, about â…“ pound
- 1tablespoon Dijon mustard
- 1tablespoon red-wine vinegar
- Freshly ground pepper to taste
- 3tablespoons vegetable oil
- 4tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
143 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 364 milligrams sodium
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 1½-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