1/2 lb. raw beets, trimmed
Salt to taste
3 heads med. size Belgian endive
1 sm. red onion
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
Pepper to taste
3 tbsp. vegetable oil
4 tbsp. finely chopped parsley

Place the beets in a saucepan and add water to cover and the salt. Boil until the beets are tender, about 30 minutes, depending on size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endive and cut into 1 1/2" length 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. Makes 4 servings.