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Salad:
Vinaigrette:
Make Salad:
Remove vegetables from foil; let stand for 15 to 20 minutes or until cool enough to handle. Loosen skins from vegetables; slice onion into strips and cube beets.
Make Vinaigrette and Assembly:
Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 pound beets (about 6)
1 small Spanish onion (4 ounces)
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
Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350°F (180°C) oven for about 1 hour or until vegetables are fork-tender.
Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper.