When I was young, beets at our dinner table came from a can. Flimsy, sitting in dark liquid. Completely unappetizing. It turned me off of beets for a looonnnggg time. That is, until I discovered roasted beets. Earthy, nature’s candy roasted beets.
My favorite way to prepare beets is with the foil packet method. Peeled, cubed, seasoned with salt and pepper, then enclosed tightly in a foil packet to roast and steam in the oven until tender. It’s a hands-off easy method, freeing up your hands to do other things in the kitchen as they roast.
Once the beets are finished roasting, they are tossed in a mixture of fresh orange juice and maple syrup. These natural sweeteners balance the earthiness of the beets, the chopped pecans and tangy, creamy goat cheese finishing the dish with another layer of flavor.
This Beet Salad is a simple, rustic dish, but with rich flavors coaxing your spoon for second and third scoops.
It’s how beets should be prepared. Embrace a bowl of Nature’s Candy – buy beets by the bunch and NOT the can!
Orange and Pecan Beet Salad with Tangy Goat Cheese
- Pre-heat the oven to 425 F. Line a rimmed baking sheet with a sheet of aluminum foil.
- Wash and peel the beets. Trim the ends, then cut into roughly 1/2″ cubes. Place in the center of the aluminum foil sheet. Spray with non-stick canola oil cooking spray and season generosly with salt and pepper. Toss to coat. Take a second sheet of aluminum foil and place it on top of the beets. Seal the top and bottom pieces of foil together, creating a tightly sealed foil packet.
- Roast beets in the foil packet in the oven for 30 minutes, until beets can be pricked with a fork. Remove from oven and open packet, allowing the steam to release. Scoop the beets into a medium sized bowl.
- In a small bowl, whisk together the orange juice and maple syrup. Pour over the beets and let sit for 10 minutes.
- With a slotted spoon, spoon the beets onto a rimmed plate or bowl. Top with half the chopped pecans and goat cheese crumbles. Toss to combine, allowing the goat cheese to melt slightly. Top salad with remaining cheese and pecans. Serve immediately.
More Meatless Gluten-Free Recipes from Steph in Thyme