*  Exported from  MasterCook  *

                             Baked Beet Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beets (6)
   1      small         Spanish onion (4 oz)
                        -----VINAIGRETTE-----
   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.

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


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