Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beets -- about 6
   1      small         spanish onion
                        ***VINAIGRETTE***
   3      tablespoons   vegetable oil
   2      tablespoons   cider vinegar
   1      tablespoon    fresh mint -- chopped
   1      teaspoon      dijon mustard
     1/2  teaspoon      salt & pepper to taste

Preparation:

1. Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350F oven for about 1 hour or until vegetables are fork-tender. 2. 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. 3. Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper. 4. Toss vegetables with vinaigrette; let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.

Nutritional Information:

130 calories, 1g protein, 10g fat, 9g Carbohydrate.