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Baked Beet Salad

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Salads Vegetables


  • 1 lb Beets (6)
  • 1 sm Spanish onion (4 oz)
  • 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,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <>
Date: Sat, 14 Dec 96 22:00:56 UT