VINAIGRETTE
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"
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Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:00:56 UT
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