Baked beet salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beets (6) |
| 1 | small | Spanish onion (4 oz) |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Cider vinegar |
| 1 | tablespoon | Fresh mint, chopped |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
VINAIGRETTE
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" [-=PAM=-] PA_Meadows@...