Warm Maple and Orange Beet Salad
Recipe courtesy of Food Network Kitchen
If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to[ hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.]
- 4 medium or 2 large golden or red beets (as close to the same size as possible, about 1 1/2 pounds total)
- 1/3 cup pecan pieces
- 1 orange (or 1/4 cup plus 1 teaspoon orange juice)
- 2 tablespoons maple syrup
- 1 1/2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
Scrub the beets, pat them dry and put into a paper bag. Place the bag into the microwave on a microwave-safe plate and cook on high power in 2 minute increments, until tender when pierced with a knife, 10 to 12 minutes total. When cool enough to handle, peel off the skin with a paring knife. Quarter the beets and cut each segment into 1/2-inch wedges. Transfer to a medium bowl.
Coarsely chop the pecans. Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes. Remove from the skillet to a bowl to cool.
Juice the orange over a small bowl. Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet. Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes. Whisk the mustard into the syrup, remove from the heat and add to the cooked beets. Stir in the pecans and 1 teaspoon of the remaining orange juice. Season with salt and pepper and toss to combine.
Copyright 2013 Television Food Network, G.P. All rights reserved
Recipe courtesy of Food Network Kitchens