Baked Beet Salad

Recipe Ingredients

1 lb	454g / 16oz	Beets - (6)
1 lb	454g / 16oz	Spanish onion - (4 oz) (small)
		Vinaigrette
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Cider vinegar
1 tablespoon	15ml	Fresh mint - chopped
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe 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.

Source:
Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"

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