Candied-Beet-and-Orange Salad

Candied-Beet-and-Orange Salad

You can’t beat this salad. Remember, buy beets that are firm and plump with no wrinkles.

4 medium or 8 small beets (about 1 lb.), trimmed
2 tsp. plus 2 Tbs. olive oil, divided
1 Tbs. orange-juice concentrate
1 Tbs. apple-cider vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 navel orange, peeled and cut into segments
1 Granny Smith apple, cored and thinly sliced
1/3 cup toasted pecan halves
Chives (optional)
1. Heat oven to 425°F. In small baking pan, combine beets, 2 tsp. olive oil, and 1 Tbs. water. Cover with foil and bake until beets are tender, about 1 hour. Peel beets when cool enough to handle, and then cut into wedges.
2. To make dressing: In small jar with tight-fitting lid, combine remaining oil, orange-juice concentrate, vinegar, salt, and pepper; shake well.
3. In large bowl, toss together beets, orange segments, apple slices, dressing, and pecans. Sprinkle with chives, if desired. Makes 4 servings.

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