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Baked beet salad

Yield: 4 Servings

Ingredients:

• 1 lb Beets (6)
• 1 sm Spanish onion (4 oz) MMMMM------------------------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

Instructions:

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

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