Roasted Beet Salad recipe

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Ingredients

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

Nutrition Info

66.4 calories
carbohydrate: 15.1 g
cholesterol: : -
fat: 0.2 g
fiber: 3.4 g
protein: 2 g
saturatedFat: : -
servingSize: -
sodium: 136.9 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

Roasted beets with balsamic vinegar dressing.

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