| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables, Salads | 4 | Servings |
INGREDIENTS
| 1 | lb | Beets (6) |
| 1 | sm | Spanish onion (4 oz) |
| 3 | tb | Vegetable oil |
| 2 | tb | Cider vinegar |
| 1 | tb | Fresh mint, chopped |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
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" [-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <[email protected]> Date: Sat, 14 Dec 96 22:00:56 UT
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