Rating: 5 1 vote cast)
Prep Time:
50 min. Cooking Time:
5 hours Total Time:
5 hours and 50 min. Serving Size:
4
1
2
4
8
16
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Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 142 % Daily Value** Total Fat 10g
16%
Cholesterol 0mg
0%
Sodium 350mg
15%
Total Carbohydrate 11g
4%
Protein 2g
Vitamin A 4% Vitamin C 11%
** Percentage Daily Values are based on a
2000 calorie diet.
Baked Beet Salad
Date Added: July 17, 2009
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Directions:
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
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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