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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 142
% Daily Value**
Total Fat 10g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 350mg
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars 8g
Protein 2g
Vitamin A  4%Vitamin C  11%
Calcium  3%Iron  6%
Potassium  9%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Beet Salad

Recipe Tags: Salad Recipes

Date Added: July 17, 2009


1 Teaspoon Dijon Mustard
2 Tablespoons Cider Vinegar
1/2 Teaspoon Salt to taste
1/2 Teaspoon Cayenne Pepper dried whole
3 Tablespoons Vegetable Oil
1 Pound Beet (6)
1 Spanish Onion (4 oz)
1 Tablespoon Fresh Mint Leaf chopped
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1. Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages.

2. Bake in 350F 180C oven for about 1 hour or until vegetables are fork-tender.

3. Remove vegetables from foil; let stand for 15-20 minutes or until cool enough to handle.

4. Loosen skins from vegetables; slice onion into strips and cube beets.

5. Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper.

6. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Sulfites, Mustard, Hot Pepper, Vinegar, Onion allergies.
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