Warm orange and beetroot salad with maple syrup – detailed recipe. Nutritional Information per serving: Calories 256, total fat 12 g., saturated fat g., proteins 4 g. carbohydrates 36 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr. golden or red beets
- 1/3 Art. pecan slices
- 1 orange (or 1/4 tbsp. Plus 1 tsp. Orange juice)
- 2 tbsp. l maple syrup
- 1.5 tsp mustard
Recipes with similar ingredients: beets, oranges, pecans, maple syrup, mustard
Recipe preparation:
- Wash the beets, dry them and put them in a paper bag. Put the bag in the microwave and cook at high power in increments of 2 minutes until ready, from 10 to 12 minutes When she will become cool enough to handle, peel. Cut beets into quarters and then cut each segment into small pieces. Transfer to a medium bowl.
- Coarsely chop the pecans. Fry in a small pan on medium heat without oil, often stirring until flavor appears, about 5 minutes Put from the pan into a bowl, cool.
- Squeeze the juice from the orange into a small bowl. Mix 1/4 tbsp. orange juice and maple syrup in the same small pan. Boil the mixture over medium heat until it is will turn into a thick syrup (about 2 tbsp. l.), about 5 minutes Add mustard in syrup, remove from heat and add to the cooked beets. Mix with pecans and the remaining 1 tsp. orange juice. Salt, pepper and mix the salad well. Exit: 2 Art.
