Warm Maple and Orange Beet Salad

Name: Warm Maple and Orange Beet Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 cups
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 cups

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.

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 cups

Ingredients

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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

Directions

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.