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.
