| 1 | Place the beets in a saucepan and add water to cover with salt. |
| 2 | Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. |
| 3 | Drain and let cool. |
| 4 | Remove the skins and slice the beets. |
| 5 | Trim off the bottom of the endives and cut them into 1 ?inch strips. |
| 6 | Drop the pieces into cold water. |
| 7 | Drain and pat dry. |
| 8 | Peel and slice the onion. |
| 9 | Combine the mustard, vinegar, salt and pepper in a salad bowl. |
| 10 | Add the oil and blend well with a wire whisk. |
| 11 | Add the beets, endive, onion and parsley. |
| 12 | Toss well and serve. serves 4 |
