Warm Maple and Orange Beet Salad

Food Network Kitchen's Warm Maple and Orange Beet Salad
Food Network Kitchen’s Warm Maple and Orange Beet Salad, as seen of Food Network
25 min
2 cups

A perfect blend of sweet, tangy, and earthy, this golden beet salad is a fresh-tasting, balanced addition to any meal.  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 centre 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.



medium golden or red beets (or 2 large, as close to the same size as possible, about 1 1/2 pounds total)
cup pecan pieces
orange (or 1/4 cup plus 1 tsp orange juice)
tbsp maple syrup
1 ½
tsp Dijon mustard
Kosher salt and freshly ground black pepper


Step 1

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.

Step 2

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.

Step 3

Juice the orange over a small bowl. Combine ¼ 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.

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