- 12 beets
- 5 tablespoons olive oil, divided
- 1/3 cup pecans, chopped
- 1 small shallot, diced
- 2 tablespoons orange marmalade
- Juice of 1 large orange
- Salt and Pepper, to taste
Preheat the oven to 400 degrees.
Remove roots from beets. Peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
Place the cut beets on a baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Roast for 35 to 40 minutes, turning once, until the beets are tender. Five minutes before beets are done, add pecans to a dry frying pan. Toast over low heat for 4-5 minutes.
Heat 1 tablespoons of oil in a different frying pan. Saute the shallot with salt and pepper for 2-3 minutes over medium heat. Whisk in orange marmalade, juice and remaining 2 tablespoons of oil. Remove beets from the oven and immediately toss with the shallot and orange vinaigrette. Sprinkle with pecans. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
