Baked Beet Salad

Photo: flickr user Apuch

Ingredients

1 pound beets, (6)

1 small spanish onion, (4 oz)

3 tablespoons vegetable oil

2 tablespoons cider vinegar

1 tablespoon fresh mint, chopped

1 teaspoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Preparation

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

Remove vegetables from foil; let stand for 15-20 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.