Baked Beet Salad

Author: Canadian Living

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
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Baked Beet Salad