Ingredients
- 1 lb beets, (6)
- 1 sm spanish onion, (4 ounce)
- 3 Tbsp. vegetable oil
- 2 Tbsp. cider vinegar
- 1 Tbsp. fresh mint, minced
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
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Baked Beet Salad
Servings: 4
Directions
- Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 pkgs.. Bake in 350F 180C oven for about 1 hour or possibly till vegetables are fork-tender.
- Remove vegetables from foil; let stand for 15-20 min or possibly till cold sufficient 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 possibly up to 4 hrs. Toss lightly before serving.
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