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Roasted Beet Salad

Rated as 4.8 out of 5 Stars

"Roasted beets with balsamic vinegar dressing."
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2 h 10 m servings 66
Original recipe yields 4 servings


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  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: 66 calories; 0.2 15.1 2 0 137 Full nutrition

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Read all reviews 3
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3.2.19 Roasted the beets yesterday, peeled, and put them in the fridge overnight. Peeling and cutting beets is so much easier when they’re tender after roasting, so don’t even think about peel...

My Hubby and I both loved this a lot! What a great way to use up some beets from our garden! The maple syrup and balsamic really compliments the beets well, without completely overwhelming them-...

This was good. I noticed my balsamic vinegar was a little sweeter than I've had in the past so I added a little apple cider vinegar for more acid. I topped my salad with roasted pistachios and a...