Roasted Beet Salad


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

  • 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.

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