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Rosemary Citrus Beet Salad with Maple Pecans topped with Lux Vegan Macadamia Ricotta

Rosemary Citrus Beet Salad with Maple Pecans

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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

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

Ingredients for Rosemary Citrus Beets
Ingredients for Rosemary Citrus Beets

Preheat oven to 425° 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. Chill in the fridge until cold.

Stovetop Maple Pecans

Ingredients for Maple Pecans

Put parchment paper somewhere on your countertop or a table.

Pre-cut, unbleached parchment paper waiting for Maple Pecans
Pre-cut, unbleached parchment paper waiting for Maple Pecans

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.

Maple Pecans cooling on parchment paper

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.

Drizzling the juice from the beets onto the salad
Drizzling the juice from the beets onto the salad

Serve with bread & Macadamia Ricotta if desired, or as a side salad or entree salad as is.

Rosemary Citrus Beet Salad with Maple Pecans topped with Lux Vegan Macadamia Ricotta
Rosemary Citrus Beet Salad with Maple Pecans topped with Lux Vegan Macadamia Ricotta
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5 from 2 votes

Rosemary Citrus Beet Salad with Maple Pecans

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.
Course Big Salad, Meal Prep, potluck, Side Dish
Cuisine American, California, Classic
Keyword Addictive, Antioxidant, dairy-free, gluten-free, make-ahead, meal prep
Prep Time 20 minutes
Cook Time 1 hour
chill beets until cold around 5 hours
Total Time 6 hours 20 minutes
Servings 4 big salads
Calories 645kcal

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

Instructions

Oven-Roasted Glazed Beets

  • Preheat oven to 425° 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. 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

Nutrition Information is approximate.  

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.com

Nutrition

Serving: 1big salad | Calories: 645kcal | Carbohydrates: 70g | Protein: 9g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Sodium: 888mg | Potassium: 1298mg | Fiber: 9g | Sugar: 51g | Vitamin A: 1345IU | Vitamin C: 105mg | Calcium: 145mg | Iron: 4mg
Rosemary Citrus Beet Salad with Maple Pecans topped with Lux Vegan Macadamia Ricotta
Rosemary Citrus Beet Salad with Maple Pecans topped with Lux Vegan Macadamia Ricotta

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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.

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One Comment

  1. *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.

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