Healthy and easy to prepare roasted beet walnut salad, served with sweet cinnamon and balsamic vinegar. Beets are high in Vitamin C, fiber and essential minerals such as potassium, manganese and B vitamin folate.
Preheat oven to 400°F. Place beets on a baking sheet lined with parchment paper. Roast in the oven until tender for about 1 hour. Remove from oven and let cool. Once cool enough to handle, peel beets and then slice in half.
In a medium bowl, add maple syrup, lemon juice, cinnamon, vinegar, salt, and pepper. Whisk together, then add the beets and toss to coat. Top with the chopped walnuts and garnish with fresh thyme (optional).