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
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