Baked Beet Salad
Dry the beets gently and rub in a little oil. Bake in a medium hot oven (350°) for about an
hour. Cool under running water, peel and chop into sticks. Place in a salad bowl and mix
with the rest of the ingredients.
- 2 beets, washed but not peeled
1 scallion, finely chopped
1 bunch of watercress, finely chopped
1 tbsp. balsamic vinegar
2 tbsp. safflower oil
Dry the beets gently and rub in a little oil. Bake in a medium hot oven (350°) for about an
hour. Cool under running water, peel and chop into sticks. Place in a salad bowl and mix
with the rest of the ingredients.
- From: Vitality Foods for Health and Fitness, by Pierre Jean Cousin & Kirsten Hartvig
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