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Baked Beet Salad Recipe
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To make Baked Beet Salad you will need
Ingredients
| 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 | teaspoons | Salt | | 1/2 | teaspoons | Pepper |
Instructions
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,
Enjoy your Baked Beet Salad
How much is in a cup?
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Sat 9 Aug 2008
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