Rosemary Citrus Beet Salad with Maple Pecans

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 big salads

Calories 645kcal

Author Plant Test Kitchen

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 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