Ingredients

The following ingredients have 1 Servings
  • 4 small beets, peeled (if you have medium sized beets, quarter or slice them before roasting)
  • 1 tablespoon maple syrup, enough to coat the beets
  • orange juice from 1/2 orange
  • 1/2 teaspoon salt
  • 1 slice bacon, cut into lardons
  • 1/8 Granny Smith apple (or other tart apple), peeled and brunoise diced
  • 1 thin slice orange, peeled and brunoise diced
  • 1 1/2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar (a splash)
  • 1 teaspoon orange juice (a splash)

Instruction

  • Preheat oven to 400F. You don't have to peel the beets before roasting, but I use a potato peeler and it's worked quite well. If the beets are larger, quarter them or slice them before putting them in foil packets for faster cooking. Place the beets in a foil packet. Pour the maple syrup and orange juice over them and lightly salt. Toss the beets to cover well; seal the packets with 2 pieces of foil and roast for about an hour, until tender. Set aside.
  • Fry the bacon lardons over medium heat until crispy. Drain and set aside.
  • Drain the bacon grease from the pan, add 1/2 Tablespoon butter and saute the apple over medium heat until just tender (you don't want mush!), about 3 minutes. In the last 30 seconds, add the orange brunoise and lightly toss. Remove from the heat and set aside.
  • Open the foil packets, remove the beets - reserving the liquid, and slice. In a saute pan, melt the rest of the butter over medium-low heat, add the maple syrup, apple cider vinegar and orange juice and stir to combine. Add the beets and the reserved beet juice. Gently simmer until the liquid becomes a syrupy consistency, about 10-15 minutes. Add salt to taste, if needed.
  • Serve the beets on a plate, drizzling the syrup over them. Top with the apple - orange brunoise salsa and finish with a sprinkling of bacon lardons.
  • Enjoy!!!! These are seriously delicious.