Baked Beet Salad

1 lb Beets (6)
1 sm Spanish onion (4 oz)

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.

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