Title: Baked Beet Salad
Categories: Vegetables, Salads
Yield: 4 Servings

1 lb Beets (6)
1 sm Spanish onion (4 oz)

--------------------------------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,

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

[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342

From: "Paul A Meadows"

Date: Sat, 14 Dec 96 22:00:56 UT