Beet and Citrus Salad with Pinenut Vinaigrette
- 2 pounds raw beets, greens and stems removed, scrubbed under cold running water
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 sprigs rosemary or thyme
- 2 tablespoons sherry vinegar
- 1 tablespoon agave nectar (or honey, for non-vegan version)
- 1/4 cup toasted pinenuts, divided
- 1 small shallot, finely minced, about 1 tablespoon
- 1 tablespoon walnut oil
- 1 grapefruit, cut into segments
- 1 orange, cut into segments
- 1 cup loosely packed arugula leaves
- Orange zest, for garnish
- Produce
- Arugula, loosely packed leaves (1 cup)
- Grapefruit (1)
- Orange (1)
- Pinenuts, toasted (1/4 cup)
- Rosemary or thyme (4 sprigs)
- Shallot, finely minced, about 1 tablespoon, small (1)
- Zest, Orange (1)
- Condiments
- Sherry vinegar (2 tablespoons)
- Cooking & Baking
- Agave nectar (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (5 tablespoons)
- Walnut oil (1 tablespoon)
- Other
- 2 pounds raw beets, greens and stems removed, scrubbed under cold running water
Preparation
Read recipe preparation on seriouseats.com
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Published February 6, 2012 (1 year ago).
17 people saved this recipe.
