Title: Baked beet salad
 Categories: Vegetables, Salads, Canadian
      Yield: 4 Servings
 
      1 lb Beets (6)
      1 sm Spanish onion (4 oz)

MMMMM------------------------VINAIGRETTE-----------------------------
      3 tb Vegetable oil
      2 tb Cider vinegar
      1 tb Fresh mint, chopped
      1 ts Dijon mustard
    1/2 ts Salt
    1/2 ts Pepper
 
  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.
  
  Per Serving: about 130 calories, 1 g protein, 10 g fat, 9 g
  carbohydrate,