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| 1/4 Tasse | Dijon mustard |
| 3 Esslöffel | cooking oil |
| 1 Esslöffel | red wine vinegar |
| 1 | cloves garlic minced |
| 2 Esslöffel | parsley fresh, minced |
| 2 | 16 oz. cans julienne beets |
| 1 | black pepper freshly ground |
| 6 Esslöffel | butter |
| 1 1/4 Tasse | water |
| 1 1/4 Tasse | flour |
| 2 Esslöffel | Dijon mustard |
| 6 | eggs |
| 3 x ca. 30 g | swiss cheese shredded |
| 1 | Lettuce |
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For Salad: In a medium bowl, combine mustard, oil, vinegar, garlic and parsley.Mix in beets.Add pepper to taste.Chill.For Gougere Ring: In a medium saucepan, combine butter and water.Bring to a boil, stirring until butter is melted.Remove from heat.Mix in flour.Add mustard.Beat in 5 eggs, one at a time.Mix in 1/2 cup cheese.Drop by spoons in a 9" circle on greased baking sheet, Beat remaining egg.Brush on ring.Sprinkle with remaining cheese.Place in a preheated 425 degree oven.Immediately, reduce heat to 400 degrees.Bake for 30 minutes.Reduce oven to 375 degrees.Continue baking 15 to 20 minutes or until golden brown.Place ring on serving platter.Line center with lettuce.Fill with beet salad.Serve immediately.
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