Baked Beet Salad Recipe

• 1 lb beets, (6)
• 1 sm spanish onion, (4 ounce)
• 3 Tbsp. vegetable oil
• 2 Tbsp. cider vinegar
• 1 Tbsp. fresh mint, minced
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

1. Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 pkgs.. Bake in 350F 180C oven for about 1 hour or possibly till vegetables are fork-tender.
2. Remove vegetables from foil; let stand for 15-20 min or possibly till cold sufficient to handle.
3. Loosen skins from vegetables; slice onion into strips and cube beets.
4. Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper.
5. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or possibly up to 4 hrs.
6. Toss lightly before serving.

beets, onion, vegetable oil, cider vinegar, fresh mint, mustard, salt, pepper

Taken from cookeatshare.com/recipes/baked-beet-salad-74069 (may not work)