Contributed by (Recipe adapted from “VegWeb” at http://recipes.vegweb.com)

Ingredients

4 Beets
3 Tbs Olive oil
1 Orange
1 ½ tsp Vinegar
¾ tsp grated Ginger
¼ C Pecan halves, broken in half lengthwise

Instructions

Scrub the beets, and cover loosely with tin foil. Place on a baking sheet, and drizzle with 1 Tbs olive oil. Bake in pre-heated 425ºF oven until tender, which should take about an hour. Then cool them in the fridge, peel, and quarter them. Using a zester, remove 1/4 of the rind, and set aside. Peel the orange and cut in half. Juice one half and cut the other into small segments. Place the segments in a bowl and add the juice from the other half of the orange. Add vinegar and ginger and whisk in 2 Tbs olive oil. You can add salt and pepper if you want. Add the beets to the vinaigrette and orange segments. Add the zest and the pecans, using some of the pecans as a garnish. Place in the fridge for at least half an hour for the flavors to mingle. Serves 4

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