Ingredients2 h 10 m servings 66
- Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
- 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.
- 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.
Per Serving: 66 calories; 0.2 15.1 2 0 137 Full nutrition
ReviewsRead all reviews 3
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...
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...