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Recipe: Baked Beet Salad
Similar Categories: Baked, Beet, Salad
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.
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.
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