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

Steps

1. Heat the oven to 400 degrees F (200 degrees C). Enclose the beets loosely in aluminum foil and set them on a rimmed baking sheet.
2. Roast for 50 to 60 minutes in the preheated oven, until a knife or skewer pierces the beets easily. Unwrap them and let cool for about 10 minutes, until easy to handle. Peel and cut into chunks.
3. Combine the vinegar and maple syrup, season with salt and pepper and pour over the beets. Chill in the refrigerator for at least 1 hour, until the beets absorb the flavors. Serve chilled.