|1/2 cup / 125 ml||chopped red onion|
|2 tbsp / 25 ml||seasoned rice vinegar|
|1/2 tbsp / 7 ml||Dijon mustard|
|1 tsp / 5 ml||extra virgin olive oil|
|2||green onions, finely sliced|
|1 tsp / 5 ml||orange zest|
Preheat oven to 375°F (190°C).
Trim beets and cut into quarters.
Place beets in a glass baking dish; cover with 1/2 cup (125 ml) water. Cover baking dish with foil; bake for 50 to 60 minutes or until beets are tender. (Keep an eye on the beets while they are baking; if the bottom of the dish dries out, add another 1/2 cup/125 ml of water.)
Remove from heat and cool.
When beets are cool enough to handle, peel and dice them.
In a large bowl, combine diced beets, red onion, rice vinegar, mustard, olive oil, green onions, and orange zest. Toss to coat.
Other serving suggestions: top with crumbled goat or feta cheese and toasted pine nuts. This salad also works well served over a bed of greens.
Per 3/4 cup (175 ml) serving: 60 cal, 2 pro, 1 g total fat (0 g saturated fat), 11 g carb, 2 g fibre, 0 mg chol, 121 mg sodium
Source: The Plant-Based Power Diet