From Chowhound.com forums:
Get some onions and garlic going in a skillet, usually with butter and/or olive oil. When they are ready, drain and quarter the canned beets and add them to the skillet, cook them until they are blackened to your liking. Add a handful of roasted pecans or walnuts near the end for crunch. Works best with whole beets.
- 4 medium beets - scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
I'm still hunting through my cookbooks for something that helps to ease the ... intensity of the flavor of beets. Nobody really eats these things which makes them incredibly inexpensive. This makes me think that I need to find away to take advantage of this. I'm not a big fan of pickled beets but I know there has to be a way to make them that will agree with me and my palate. And on this one, I know that I am more discriminating on that taste then the boys are.