Baked Beet Salad
This recipe makes 4 servings
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.
- Keywords : Appetizers; Salad; Bake; Beets; Onions;
Related content
-
-
Crab Salad in Phyllo Cups
Make the cups and salad in advance but stir the avocado into the salad just before serving. In a...
-
Pickled Mussels Salad
This is a New Zealand favourite recipe being used for years for lunch or dinner extras.
-
Yellow Tomato Salad with Shallots and Lemongrass
Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be...
