Maple-Balsamic Roasted Beet Salad
Maple-Balsamic Roasted Beet Salad pairs earthy, tender beets with a glossy dressing that balances aged balsamic’s tang and real maple syrup’s gentle sweetness. It’s bright yet grounded, making a refreshing side for dinner gatherings, holiday spreads, or meal-prep lunches when you want a pop of color and clean, focused flavor.
- Prep10 min
- Cook50 min
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Loosely wrap the beets in aluminum foil and set them on a rimmed baking sheet.
- 2
Roast in the preheated oven until a knife or skewer slides in easily, 50 to 60 minutes. Unwrap and let cool until easy to handle, about 10 minutes. Peel the beets and cut them into chunks.
- 3
Stir the vinegar and maple syrup together; season with salt and pepper. Pour the mixture over the beets. Refrigerate until the beets take on the flavors, at least 1 hour. Serve chilled.
- Calories 115.4 kcal Moderate
- Protein 3.75 g Low Source
- Carbs 23.3 g Moderate
- Total Fat 0.21 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 213.32 mg Moderate
- Fiber 3.66 g Moderate
- Sugar 18.89 g High
- Added Sugar 0.04 g Low Source
- Calcium 0.48 mg Low Source
- Iron 1.31 mg Low Source
- Potassium 1.42 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 4.33 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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