Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dressing
Topping
Method
Preparation
Prep the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and tails off the beets, then wrap each beet individually in aluminum foil.
Roasting
Roast the Beets
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. Once cooked, remove from the oven and allow to cool slightly.
Dressing
Make the Maple Vinaigrette
In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.
Final Assembly
Combine and Serve
Once the beets are cool enough to handle, peel off the skins. Cut the beets into wedges and place them in a serving dish. Drizzle the maple vinaigrette over the beets, crumble goat cheese on top, and sprinkle with fresh parsley. Serve immediately.
