Baked Beet Salad

Course : Salads
Serves: 4
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1 pound beets about 6
1 small spanish onion
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon fresh mint -- chopped
1 teaspoon dijon mustard
1/2 teaspoon salt and pepper to taste

Preparation / Directions:

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.

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