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.
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.
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.
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.
Nutrition Information is approximate.
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