Fair Trade Organic Endive, Beet, and Red Onion Salad
This lite salad can be made easily with local or fair trade organic ingredients. It is great for small summertime picnics and get togethers.
Ingredients for Fair Trade Organic Endive, Beet, and Red Onion Salad
1/2 pound Trimmed Organic Locally Produced Raw Beets
3 Heads Locally Grown Organic Belgian Endives
1 Organic Red onion
1 Tbsp Fair Trade Organic Dijon Mustard
1 Tbsp Organic Fair Trade Red Wine Vinegar
3 Tbsp Organic Fair Trade Grapeseed or Vegetable oil
4 Tbsp Finely Chopped Locally Grown Organic Parsley
Preparation of Fair Trade Organic Endive, Beet, and Red Onion Salad
Place the beets in a saucepan large enough cover with water that will boil for about 30 minutes or until the beets are tender. Add freshly ground sea salt while boiling. When the beets are tender drain and let them cool. After they have cooled remove the skins from the beets and slice them. Trim off the bottom of the endive heads and cut them into 1 1/2 inch strips. Shock these pieces by dropping them into cold water. Drain the endive and gently dry. Peel the red onion and slice into thin pieces. In a small bowl combine the mustard, vinegar, with freshly ground sea salt and freshly ground fair trade organic pepper Add the oil to this mixture blend well with a whisk. Put the beets, endive, onion
and parsley in a large salad bowl and add the oil and vinegar mixture. Toss all together, plate, and serve.
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WFTO Fair Trade Organization Mark (Photo credit: Wikipedia)