Baked Beet Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beets, 6
1 small: Spanish onion, 4 oz
VINAIGRETTE
3 tbsp: Vegetable oil,
2 tbsp: Cider vinegar,
1 tbsp: Fresh mint, chopped
1 tsp: Dijon mustard,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp