Side Pannel
Baked Beet Salad
Baked Beet Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads
Ingredients List
- 1 lb Beets (6)
- 1 sm Spanish onion (4 oz)
Directions
VINAIGRETTE
3 tb Vegetable oil
2 tb Cider vinegar
1 tb Fresh mint, chopped
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
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,
3 tb Vegetable oil
2 tb Cider vinegar
1 tb Fresh mint, chopped
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
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,
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