Baked Beet Salad
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 130 |
| protein | 1 g |
| fat | 10 g |
| carbohydrate | 9 g |
-
1 lb (500 g) beets (about 6)
1 small Spanish onion (about 4 oz/125 g)
Vinaigrette:
3 tbsp (50 mL) vegetable oil
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) chopped fresh mint
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each salt and 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.
Additional Information
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