Ingredients
1-1/2 pounds whole fresh beets (about 4 medium), trimmed and cleaned6 tablespoons olive oil, divided1/4 teaspoon salt1/4 teaspoon white pepper1 tablespoon rice vinegar1 tablespoon thawed orange juice concentrate1-1/2 teaspoons grated orange zest, divided1/2 teaspoon minced fresh gingerroot1 medium navel orange, peeled, sectioned and chopped1/3 cup pecan halves, toasted
Preparation
Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly.
In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside.
Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.
