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Baked Beet Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Beet Salad

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 130
pro 1 g
total fat 10 g
carb 9 g

Beets have the highest sugar content of any vegetable but are nonetheless very low in calories. Here they are perfectly partnered with onions in a salad. Baking vegetables in their skins helps retain flavour and moisture.

Ingredients

  • 1 lb beets, (about 6)
  • 1 small Spanish onion
  • Vinaigrette
  • 3 tbsp vegetable oil
  • 2 tbsp cider vinegar
  • 1 tbsp chopped fresh mint
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preparation

Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350°F (180°C) oven for about 1 hour or until vegetables are fork-tender.

Remove vegetables from foil; let stand for 15 to 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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