Recipe: Baked Beet Salad

BAKED BEET SALAD

1 pound beets (about 6)
1 small Spanish onion
FOR THE VINAIGRETTE:
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh mint
1 teaspoon Dijon mustard
1/2 teaspoon salt and pepper (to taste)

TO PREPARE THE VEGETABLES:
Preheat oven to 350 degrees F.

Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages.

Bake in 350 degree F 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 cooled vegetables; slice onion into strips and cube beets.

TO MAKE THE VINAIGRETTE:
Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper.

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

Servings: 4
Adapted from source: Canadian Living - January 1995