Ingredients

• 4 medium or 2 large golden or red beets (as close to the same size as possible, about 1 1/2 pounds total)
• 1/3 cup pecan pieces
• 1 orange (or 1/4 cup plus 1 teaspoon orange juice)
• 2 tablespoons maple syrup
• 1 1/2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper

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Instructions

1. Scrub the beets, pat them dry and put into a paper bag. Place the bag into the microwave on a microwave-safe plate and cook on high power in 2 minute increments, until tender when pierced with a knife, 10 to 12 minutes total. When cool enough to handle, peel off the skin with a paring knife. Quarter the beets and cut each segment into 1/2-inch wedges. Transfer to a medium bowl.
2. Coarsely chop the pecans. Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes. Remove from the skillet to a bowl to cool.
3. Juice the orange over a small bowl. Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet. Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes. Whisk the mustard into the syrup, remove from the heat and add to the cooked beets. Stir in the pecans and 1 teaspoon of the remaining orange juice. Season with salt and pepper and toss to combine.