Warm Maple And Orange Beet Salad
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Season with salt and pepper and toss to combine
2
Scrub the beets, pat them dry and put into a paper bag
3
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
4
When cool enough to handle, peel off the skin with a paring knife
5
Quarter the beets and cut each segment into 1/2-inch wedges
6
Transfer to a medium bowl
7
Coarsely chop the pecans
8
Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes
9
Remove from the skillet to a bowl to cool
10
Juice the orange over a small bowl
11
Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet
12
Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes
13
Whisk the mustard into the syrup, remove from the heat and add to the cooked beets
14
Stir in the pecans and 1 teaspoon of the remaining orange juice