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Baked Beet Salad Recipe | |
American Salad | |
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Ingredients:
1 lb Beets (about 6) 1 Small Spanish onion (about 4 oz) Vinaigrette: 3 tbsp Vegetable oil 2 tbsp Cider vinegar 1 tbsp Chopped fresh mint 1 tsp Dijon mustard 1/2 tsp Each salt and pepper
Directions:
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 to 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. Makes 4 servings.
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