Baked Beet Salad

Serving Size : 4
Ingredients

for prepare Baked Beet Salad

:

Amount	Measure	Ingredient - Preparation Method
1	pound	beets - (6)
1	small	Spanish onion - (4 oz)
VINAIGRETTE baked beet salad
3	tablespoons	vegetable oil
2	tablespoons	cider vinegar
1	tablespoon	fresh mint - chopped
1	teaspoon	Dijon mustard
1/2	teaspoon	salt
1/2	teaspoon	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. Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"

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