Roasted Beet Salad

Roasted beets with balsamic vinegar dressing.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.

Step: 2

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.

Step: 3

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; protein 2g; carbohydrates 15.1g; fat 0.2g; sodium 136.9mg.