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Preheat oven to 350.
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Scrub beets.
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Using one large and one small pieces of foil, make two pouches. Place beets in large pouch and onion in small pouch.
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Drizzle 1 tbsp. olive oil over the contents of each pouch, then close pouches up.
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Place in oven to bake.
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Remove the onion pouch after about 30 minutes (slices should be tender and very lightly browned), and allow beets to continue cooking until easily pierced with fork, about 50-60 minutes (could be more for large beets).
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Allow beets to cool slightly, until they can be easily handled.
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Rub beets with your fingers to remove outer layer, which should come off easily if beets are completely cooked.
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Slice beets and place in mixing bowl along with onions, remaining 1 tbsp. olive oil, zest, orange, juice, vinegar, maple syrup, sesame oil and salt.
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Mix completely and serve over spinach.
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Top with pecans.