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.
- Portion size 4 servings
- 1 lb beets (about 6)
- 1 onion
- 3 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh mint
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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.
Nutritional facts <b>Per serving:</b> about
- Protein 1 g
- Calories 130.0
- Total fat 10 g
- Total carbohydrate 9 g