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  Recipe Home » Vegetables » Baked Beet Salad
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  Baked Beet Salad
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 180
Ingredients:
1 lb Beets (6)
1 small Spanish onion (4 oz)

MMMMMVINAIGRETTE

3 tbsp Vegetable oil
2 tbsp Cider vinegar
1 tbsp Fresh mint, chopped
1 tsp Dijon mustard
1/2 tsp Salt
1/2 tsp Pepper
Instructions:
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@msn.com
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