This roasted beet salad with balsamic vinegar dressing is tasty on its own and makes the perfect addition to any plain green salad.
Ingredients
- 6 medium beets , trimmed and scrubbed
- 2 tablespoons aged balsamic vinegar
- 2 teaspoons real maple syrup
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
Custard Pecan Pie
This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.
California Coleslaw
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Zesty Coleslaw
This zesty coleslaw made with horseradish is a nice change from regular coleslaw. Add even more horseradish for extra zing!