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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.