Warm Maple and Orange Beet Salad

1. 1

   Scrub the beets, pat them dry and put into a paper bag.

2. 2

   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.

3. 3

   When cool enough to handle, peel off the skin with a paring knife.

4. 4

   Quarter the beets and cut each segment into 1/2-inch wedges.

5. 5

   Transfer to a medium bowl.

6. 6

   Coarsely chop the pecans.

7. 7

   Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes.

8. 8

   Remove from the skillet to a bowl to cool.

9. 9

   Juice the orange over a small bowl.

10. 10

    Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet.

11. 11

    Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes.

12. 12

    Whisk the mustard into the syrup, remove from the heat and add to the cooked beets.

13. 13

    Stir in the pecans and 1 teaspoon of the remaining orange juice.

14. 14

    Season with salt and pepper and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.