Recipe for Mimosa Beet Salad 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3 lb Beets without greens,, washed
6 tbl Olive oil
4 tbl + 2 tsp white-wine vinegar
2 tsp Dijon mustard
2 tsp Honey
3/4 tsp Salt
1/2 tsp Pepper
3/4 cup Diced red onion
2 lrg Hard-cooked eggs
1 tbl Parsley
Instructions:
Instructions: 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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