Roasted Beet Salad With Maple Balsamic Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and cut the beets into bite-sized pieces.
• STEP 5.In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing.
• STEP 6.In a large bowl, combine the roasted beets, mixed greens, walnuts, and crumbled goat cheese.
• STEP 7.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 8.Serve the roasted beet salad immediately and enjoy!

Cooking Tips

• To save time, you can roast the beets ahead of time and store them in the refrigerator until ready to use.
• If you don't have maple syrup, you can substitute it with honey or agave syrup.
• Feel free to add other toppings to the salad, such as sliced avocado or dried cranberries, for extra flavor and texture.

Storage and Serving

• This roasted beet salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If making the salad ahead of time, keep the dressing separate and add it just before serving to prevent the greens from wilting.
• Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.