- 5 mins
- 45 mins
Ingredients
- Maple Roasted Pecans :
- 1 bunch of Beets
- 2 Sweet Potatoes
- Olive Oil
- Cinnamon
- Garlic Salt
- Black Pepper
- a drizzle Maple Syrup
- 1 Avocado
- Baby Spinach Leaves
- 8 ounces Raw Pecan Halves
- 1/4 cup pure Maple Syrup (we prefer Grade B ~ the darker, more flavorful syrup)
- pinch of fine Sea Salt
- 1 teaspoon Orange Extract
- pinch of ground Ginger
Preparation
Step 1
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or Silpat liner. Slice the beets and sweet potatoes into 1/2 inch sticks. Drizzle with olive oil and maple syrup. Toss with your hands adding some cinnamon, garlic salt and pepper. Bake for about 40-45 minutes until slightly browned, caramelized and very soft.
Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or any favorite salad dressing.
Maple roasted Pecans:
Pre heat the oven to 350 degrees F with the rack in the middle. Place nuts in a single layer on a parchment or Silpat lined rimmed baking sheet. Roast until fragrant about 10 minutes. Flip once during with a pair of tongs. Reduce oven heat to 300 degrees F.
In a medium sauce pan bring the rest of the ingredients to a boil over medium high heat. Turn off the heat. Toss roasted pecans in the mixture with a heat proof spatula.
Evenly spread the pecans back onto the lined cookie tray. Be sure they are in a single layer. Bake nuts for 20-25 minutes. Remove from oven and let the nuts cool before serving.
Store in a air tight container in the refrigerator.
Notes
Simply double or triple this recipe according to your needs.