---------- Recipe via Meal-Master (tm) v8.04
  Categories: Salads
       Yield: 4 servings
     1/2 lb Raw Beets, trimmed
       3    Heads of Belgian Endives, md
       1    Red onion
       1 tb Dijon Mustard
       1 tb Red Wine Vinegar
       3 tb Vegetable oil
       4 tb Finely Chopped Parsley
   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.