{soups-salads-and-salad-dressings} Baked Beet Salad with Vinaigrette Dressing

 

Baked Beet Salad with Vinaigrette Dressing

1 Pound beets, (6)
1 Small Spanish onion, (4 oz)

VINAIGRETTE
3 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon fresh mint, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon salt
1/2 Teaspoon pepper

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. Makes 8 servings.

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Dorie
http://groups.yahoo.com/group/DoriesRecipesBox/

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