Baked beet salad

Yield: 4 Servings

Measure 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

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@...

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