Endive, Beet and Roquefort Salad
| Yield: | 1 Servings |
| Categories: | Beets |
| 5 | Beets; tops and roots trimmed | |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Celery seeds |
| 3/4 | c | Olive oil |
| 6 | Belgian endive heads; cut crosswise into 1-inch pieces | |
| 6 | oz | Roquefort cheese; crumbled |
| Chopped fresh chives |
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