Categories: Salads 
      Yield: 4 servings 
  
    1/2 lb Raw Beets, trimmed                  1 tb Red Wine Vinegar 
      3 ea Heads of Belgian Endives, md        3 tb Vegetable oil 
      1 ea Red onion                           4 tb Finely Chopped Parsley 
      1 tb Dijon Mustard                   
  
  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. 
  Trim off the bottom of the endives and cut them into 1 1/2 inch strips. 
  Drop the pieces into cold water. Drain and pat dry. 
  Peel and slice the onion. 
  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. 
  Serves 4. 
  From The Gazette 90/12/12.