Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Baked Beet Salad?
Upload a Picture Now

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
16%
Saturated Fat 6g
8%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 350mg
15%
Total Carbohydrate 11g
4%
Dietary Fiber 3g
10%
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

Ingredients:

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
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools

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.

Comments on Baked Beet Salad Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
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.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2018 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer