Roasted Beet Salad

Roasted Beet Salad

This roasted beet salad with aged balsamic vinegar and real maple syrup dressing can easily be made ahead for a colorful addition to any meal.

Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
66 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
Step 2
Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
Step 3
Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.
Roasted Beet Salad

Ingredients

  • salt and ground black pepper to taste
  • 2 tablespoons aged balsamic vinegar
  • 6 medium beets, trimmed and scrubbed
  • 2 teaspoons real maple syrup

Categories

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