Mapled Beets With Apple-Orange Salsa And Bacon Lardons

1. 1

   Preheat oven to 400F. You don't have to peel the beets before roasting, but I use a potato peeler and it's worked quite well. If the beets are larger, quarter them or slice them before putting them in foil packets for faster cooking. Place the beets in a foil packet. Pour the maple syrup and orange juice over them and lightly salt. Toss the beets to cover well; seal the packets with 2 pieces of foil and roast for about an hour, until tender. Set aside.

2. 2

   Fry the bacon lardons over medium heat until crispy. Drain and set aside.

3. 3

   Drain the bacon grease from the pan, add 1/2 Tablespoon butter and saute the apple over medium heat until just tender (you don't want mush!), about 3 minutes. In the last 30 seconds, add the orange brunoise and lightly toss. Remove from the heat and set aside.

4. 4

   Open the foil packets, remove the beets - reserving the liquid, and slice. In a saute pan, melt the rest of the butter over medium-low heat, add the maple syrup, apple cider vinegar and orange juice and stir to combine. Add the beets and the reserved beet juice. Gently simmer until the liquid becomes a syrupy consistency, about 10-15 minutes. Add salt to taste, if needed.

5. 5

   Serve the beets on a plate, drizzling the syrup over them. Top with the apple - orange brunoise salsa and finish with a sprinkling of bacon lardons.

6. 6

   Enjoy!!!! These are seriously delicious.

* Per serving · 4 servings · Values may vary.