Roasted Beet Salad

 

Ingredients

• 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 for beets to 400 degrees F (200 degrees C).
• Wrap beets  in aluminum foil and then place on a rimmed baking sheet.
• Roast beets in the preheated oven until easily pierced with a knife 50 to 60 minutes.
• Unwrap and cool it until easily handled, about 10 minutes.
• then Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season it  with salt and pepper. Pour over beets.
• Refrigerate until beets absorb the flavors in it, at least 1 hour.
• Serve cold.