• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pounds Beets (6)

  2. 1 small Spanish onion (4 oz)

  3. 3 tablespoons Vegetable oil

  4. 2 tablespoons Cider vinegar

  5. 1 tablespoon Fresh mint, chopped

  6. 1 teaspoon Dijon mustard

  7. teaspoon Salt

  8. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. VINAIGRETTE 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. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.

  4. 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@...


Send feedback