Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Serves: 4 Save

Ingredients (13)

  • 2 pounds (900g) raw beets, greens and stems removed, scrubbed under cold running water
  • 5 tablespoons (75ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary or thyme
  • 2 tablespoons (30ml) sherry vinegar
  • 1 tablespoon (15ml) agave nectar (or honey, for a non-vegan version)
  • 1/4 cup (about 70g) toasted pine nuts, divided
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 tablespoon (15ml) walnut oil
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments
  • 1 cup (1 ounce) loosely packed arugula leaves
  • Orange zest, for garnish

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