Roasted Beet Salad

Roasted Beet Salad

Welcome to Beet Season! Try this colorful and fragrant dish with any meal. It is especially good with spiced apple cider.

Ingredients:

• 2 medium bunches beets, peeled, trimmed and scrubbed
• ¼ cup coarsely chopped pecans
• 3Tbs orange juice
• 1 tsp Dijon mustard
• ¼ cup olive oil
• Salt & fresh ground black pepper to taste
• 1 Tbsp. chopped chives
• ½ tsp nutmeg

Instructions:

Beets

1. Preheat oven to 425°
2. Place beets in a roasting pan and add ¼ inch of water. Cover.
3. Roast for 45 minutes, or until fork tender.
4. When cool, cut into ½ in pieces. Put in a bowl, cover, and refrigerate.

Pecans

1. Adjust oven temperature to 350°
2. Place pecans on a baking sheet and toast for 5 to 7 minutes, or until lightly browned and aromatic. Set aside

Dressing

1. In a small bowl combine the orange juice, vinegar and mustard, whisk to combine.
2. Add olive oil and whisk until blended.
3. Season with salt, pepper, nutmeg and chives.
4. Pour the dressing over the beets and mix to coat evenly.
5. Sprinkle with toasted nuts.

Serves 6 

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