Title: Baked Beet Salad
Categories: Vegetable Salad Canadian
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 From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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