Time: 25 min.

Warm orange and beetroot salad with maple syrup - detailed recipe.

Ingredients:

• 700 g of golden or red beetroot
• 1/3 cup pecan pieces
• 1 orange (or 1/4 cup plus 1 teaspoon orange juice)
• 2 tbsp. maple syrup
• 1.5 tsp mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beet, Oranges, pecans, maple syrup, mustard

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Preparation:

Step 1
• Wash the beets, pat dry, and place them in a paper bag. Microwave the bag on high power in 2-minute increments until tender, 10 to 12 minutes. When cool enough to handle, peel the beets. Cut the beets into quarters, then slice each segment into small pieces. Transfer to a medium bowl.
Step 2
• Coarsely chop the pecans. Toast them in a small skillet over medium heat without oil, stirring frequently, until fragrant, about 5 minutes. Remove from the skillet to a bowl and let cool.
Step 3
• Squeeze the orange juice into a small bowl. Combine 1/4 cup orange juice and maple syrup in the same small pan. Bring the mixture to a boil over medium heat until it turns into a thick syrup (about 2 tablespoons), about 5 minutes. Stir the mustard into the syrup, remove from heat, and stir into the cooked beets. Stir in the pecans and the remaining 1 teaspoon of orange juice. Season with salt and pepper and toss the salad well.
  Exit: 2 tbsp.

Votes: 3