Baked beet salad

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Recipe by: pieternella

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beets (6)
1 sm Spanish onion (4 oz)

------------------------VINAIGRETTE-----------------------------
3 tb Vegetable oil
2 tb Cider vinegar
1 tb Fresh mint, chopped
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper

Remove stems and leaves from beets; wrap beets and onion separately
in foil to make 2 packages. Bake in 350F 180C oven for about 1 hour
or until vegetables are fork-tender.

Remove vegetables from foil; let stand for 15-20 minutes or until cool
enough to handle. Loosen skins from vegetables; slice onion into
strips and cube beets.

Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar,
mint, mustard, salt and pepper.

Toss vegetables with vinaigrette: let stand at room temperature for 1
hour or up to 4 hours. Toss lightly before serving.

Per Serving: about 130 calories, 1 g protein, 10 g fat, 9 g
carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"

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