slightly adapted from Williams-Sonoma Picnics and Tailgates
6 beets, about 2 pounds, trimmed and scrubbed
1/4 cup coarsely chopped pecans
2 tablespoons orange juice
1 teaspoon real balsamic vinegar **see note
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and ground pepper
1 tablespoon freshly snipped chives
Preheat the oven to 425ºF. Place the beets in a small roasting pan and pour in water to a depth of 1/4 inch. Cover the pan with aluminum foil and roast the beets until fork-tender, about 45 minutes. Remove from the oven and let cool.
Reduce the oven temperature to 350ºF. Spread the nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5-7 minutes. Remove from the oven and set aside.
Remove the skins from the beets and cut into 1/2 inch pieces. Transfer to a transportable bowl, cover, and refrigerate.
In a small bowl, whisk together the orange juice, vinegar, and Dijon mustard. Slowly whisk in the olive oil until incorporated. Season to taste with salt and pepper and add the chives.
Pour the dressing over the beets and toss to coat evenly. Sprinkle with the toasted nuts. Cover and keep cool until ready to serve. Serve chilled or at room temperature.
Serves six.
**Note: I made this recipe using authentic balsamic vinegar- the kind that is thick like a syrup, with a bright, vibrant fruity flavor. If the only balsamic vinegar you have is the watery version that we’re all used to, then increase the balsamic to a full tablespoon.