Beet Salad

• 1 1/2 pounds beets, boiled, peeled and thinly sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon caraway seeds
• 1/3 cup olive oil
• Salt and pepper
• 6 radishes, trimmed and thinly sliced
• 3 scallions, thinly sliced
• Green leaf lettuce
• 3 tablespoons finely chopped parsley

1. Place sliced beets in large bowl.
2. In a small bowl, whisk together vinegar, mustard, and caraway seeds.
3. Slowly add oil in a stream and continue whisking.
4. Season with salt and pepper.
5. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl.
6. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.
7. Place the lettuce on a platter and top with beets.
8. Sprinkle beets with radishes and scallions.
9. Garnish with parsley.

beets, red wine vinegar, mustard, caraway seeds, olive oil, salt, radishes, scallions, green leaf lettuce, parsley

Taken from www.foodnetwork.com/recipes/beet-salad-recipe.html (may not work)