Rosemary Citrus Beet Salad with Maple Pecans is filled with wow. This delicious salad is dressed with the juicy citrus-glaze from the beets. The Maple Pecans are made quickly, using the stovetop. If you want a vegan cheese ingredient you can add in Lux Vegan Macadamia Ricotta
I’m into eating beets. Sometimes, when I’m watching reruns of The Office, I see my favorite beet farmer and I just want to eat beets—so many beets.
Rosemary Citrus Beet Salad with Maple Pecans is fabulous
- all by itself or with some fresh baked bread & Lux Vegan Macadamia Ricotta
- with Vegan Swedish Meatless Balls & Vegan Instant Pot Mashed Potatoes (No-Drain)
- as a make-ahead (simply make the components & assemble before serving)
- enjoyed at a potluck
- served with soup—especially Curried Coconut Carrot Soup
Just want to make one of the recipe components? Click on these links for each component:
Prepping Beets
You don’t have to peel the beets. You can just clean them and cut off any knobs and/or stringy root bits. Cutting up the beets is messy, you may want wear food prep gloves if you don’t enjoy beet-red fingers & stained cuticles.
Instructions
Rosemary Citrus Beets
Preheat oven to 450° F.
Add all Rosemary Citrus Beets ingredients except for the cut beets to the casserole dish and give it a quick stir.
Mix in the beets and bake for 1 hour, removing from oven and stirring and tossing the beets every 20 – 30 minutes.
The beets are done when they are easily pierced with a fork, return to oven if needed. Sometimes I leave the beets in the oven to soften them for about 20 minutes after I’ve turned the oven off.
Remove from oven, toss the beets and let sit for a few minutes to cool and let the juice reduce a bit more or turn the oven off, stir and let the beets sit in the oven for up to an hour to get the juices nice and syrupy. Chill in the fridge until cold.
Stovetop Maple Pecans
Put parchment paper somewhere on your countertop or a table.
Melt the Earth Balance in a non-stick stovetop skillet or sauté pan over medium heat and add pecans. Toast at medium heat, stirring and tossing until pecans are fragrant and have deepened in color, about 6 – 9 minutes.
Add maple syrup, cayenne pepper and salt to the pecans, stir for 1 – 2 minutes. The syrup will bubble and caramelize.
Transfer the maple pecans to the parchment paper that you put on your table or countertop. As the pecans cool, they will crisp up. Try not to burn your mouth snacking on them while they are cooling.
Assemble Salads
Divide mixed greens or kale into bowls or onto plates.
Top with beets and top with maple pecans, drizzle with glaze from beets and/or serve the glaze on the side.
Serve with bread & Macadamia Ricotta if desired, or as a side salad or entree salad as is.
Rosemary Citrus Beet Salad with Maple Pecans
Equipment
- Oven safe casserole dish
- small to medium food processor or blender
- non-stick stovetop skillet or sauté pan
Ingredients
Oven-Roasted Glazed Beets
- 2-4 beets about 1½ lbs (beets vary in size, best to weigh) Peeled or not peeled and cut into 1/4" – 1/2" by 1" – 2" pieces (see beet prep notes below)
- 2 cups orange juice
- 1/3 cup apple cider vinegar
- 1½ – 2 TBSPs fresh rosemary minced
- 2 TBSPs maple syrup
- 2 TBSPs non-virgin olive oil or another high smoke point neutral oil, like avocado oil
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon salt
Stovetop Maple Pecans
- 1 cup raw pecans shelled unroasted & unsalted
- 1 TBSPs Earth Balance
- 1 – 1&1/2 TBSPs maple syrup
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper you could use less or omit, but these aren't really spicy, it balances the flavor
Greens
- 5 – 8 oz (approximately 6 cups) mixed greens kale that has been shredded or cut into thin ribbons
Optional
- Lux Vegan Macadamia Ricotta link goes to recipe; this a nice addition if you are having this as an entree salad with bread.
Instructions
Oven-Roasted Glazed Beets
- Preheat oven to 450° F.
- Add all Rosemary Citrus Beets ingredients except for the cut beets to the casserole dish and give it a quick stir. Mix in the beets and bake for 1 hour, removing from oven and stirring and tossing the beets every 20 – 30 minutes.
- The beets are done when they are easily pierced with a fork, return to oven if needed. Sometimes I leave the beets in the oven to soften them for about 20 minutes after I've turned the oven off.
- Remove from oven, toss the beets and let sit for a few minutes to cool and let the juice reduce a bit more or turn the oven off, stir and let the beets sit in the oven for up to an hour to get the juices nice and syrupy. Chill in the fridge until cold.
Stovetop Maple Pecans
- Put parchment paper somewhere on your countertop or a table.
- Melt the Earth Balance in a non-stick stovetop skillet or sauté pan over medium heat and add pecans. Toast at medium heat, stirring and tossing until pecans are fragrant and have deepened in color, about 6 – 9 minutes.
- Add maple syrup, cayenne pepper and salt to the pecans, stir for 1 – 2 minutes. The syrup will bubble and caramelize. Transfer the maple pecans to the parchment paper that you put on your table or countertop. As the pecans cool, they will crisp up. Try not to burn your mouth snacking on them while they are cooling.
Assemble Salads
- Divide mixed greens or kale into bowls or onto plates. Top with beets and top with maple pecans, drizzle with glaze from beets and/or serve the glaze on the side. Serve with bread & Macadamia Ricotta if desired, or as a side or entree salad as is.
Notes
Prepping Beets
You don’t have to peel the beets. You can just clean them and cut off any knobs and/or stringy root bits. Cutting up the beets is messy, you may want wear food prep gloves if you don’t enjoy beet-red fingers & stained cuticles. www.planttestkitchen.comNutrition
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Did you make Rosemary Citrus Beet Salad with Maple Pecans?
Will you make this again? Did you enjoy it solo or with other food? Does consuming beets make you feel drunk with antioxidant power? Tell me about it in the comments section below. If this recipe went well for you, pretty please leave a 5-star rating on the recipe card to help others find it.
*ermahgerd* that looks so good!! Glazing beets in the oven with orange juice is a brilliant idea – never done that before, and it sounds superbly delicious. The sweet, spicy crunch of the maple pecans a wonderful textural element, too. Great, dynamic beet recipe! Oh, and I wear the red-handedness of leaky beets proudly, sans glove.