Beets have the highest sugar content of any vegetable but are nonetheless very low in calories. Here they are perfectly partnered with onions in a salad. Baking vegetables in their skins helps retain flavour and moisture. Beets are great for the digestive system and great to detox the liver
- 4-6 beets
- 1 small Spanish onion
- baby spinach 1-2 bunches or one container
- 3 tbsp vegetable oil 3
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp groud pepper
Remove stems and leaves from beets; Bake in dutch oven with 1/2 cup water for 45 minutes at 425°F. I peeled and cubed before putting in the oven, but alternately you can leave peels on and boil until tender and when you put under cold water the peels come off easily and then you can cube. The latter method stains the hands less!
Let beets stand for 15 to 20 minutes or until cool enough to handle.
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, 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.