Roasted Balsamic Beet Salad
Prep time
Cook time
Total time
Created by Shanon Lacy of The Curvy Carrot
Serves: Serves 4
  • For the beets:
  • About 3-4 pounds beets (I used two bunches of red & golden beets -the beet sizes varied).
  • 2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon maple syrup
  • For the salad:
  • 5-6 cups mixed greens (use whatever you like here)
  • ½ cup chopped Marcona almonds
  • ½ cup crumbled goat cheese
  • Flaky sea salt, to taste
  • Additional balsamic vinegar for drizzling over the salad, if desired
  1. Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil; set aside.
  2. Peel the beets and chop them into 1-inch cubes.
  3. In a medium bowl, toss the beets with the olive oil and salt.
  4. Evenly spread the beets on the rimmed baking sheet and bake until the beets are softened and cooked through, about 30 minutes, flipping them over halfway through the baking time. Let cool slightly before handling.
  5. Meanwhile, in a small saucepan over medium-low heat, combine the balsamic vinegar and the maple syrup. Cook the mixture over medium-low heat until it has thickened and has reduced to about half. (It took mine about 5-6 minutes or so). Remove the mixture from the heat and set aside.
  6. Once the beets have cooled enough for you to touch them, transfer them to a bowl and lightly toss them with the balsamic vinegar/maple syrup mixture, until the beets are coated thoroughly.
  7. Divide the salad greens evenly between your salad bowls. Top each salad with a generous portion of the beets, sprinkling each salad with the almonds and goat cheese.
  8. Season with sea salt and drizzle with a little more balsamic vinegar, if desired.
Recipe by Eating Made Easy at