Warm Maple and Orange Beet Salad
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 256 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 254 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 6 grams
- Protein
- 4 grams
- Sugar
- 28 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
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.