Beet Salad

Course : French
Serves: 4
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1 cup beets cooked (or canned), sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon wine vinegar
2 tablespoons oil
1 teaspoon chopped parsley

Preparation / Directions:

In mixing bowl, combine salt, pepper, mustard, and vinegar. Stir until mustard is dissolved. Add oil. Mix. Add beets. Mix well. Arrange in serving dish. Sprinkle with parsley. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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