Baked Beet Salad
By: Anonymous
Published: Sunday, December 6, 2009 - 1:47am

Ingredients




1 pound beets, (6)
1 small spanish onion, (4 oz)
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon fresh mint, chopped
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1 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. 2 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. 3 Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper. 4 Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.