Roasted Beet Salad
Toaster oven roasted carrots are sweet and tender olive oil roasted carrots drizzled with balsamic vinegar.
Recipe Summary Roasted Beet Salad
Roasted beets with balsamic vinegar dressing.Ingredients | Roasted Carrots Balsamic Vinegar
6 medium beets, trimmed and scrubbed 2 tablespoons aged balsamic vinegar 2 teaspoons real maple syrup salt and ground black pepper to taste Directions
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. Info | Roasted Carrots Balsamic Vinegar prep:
10 mins
cook:
50 mins
additional:
1 hr 10 mins
total:
2 hrs 10 mins
Servings:
4
Yield:
4 servings
TAG : Roasted Beet Salad Salad, Vegetable Salad Recipes, Beet Salad Recipes,
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