Beet and citrus salad with pine nut vinaigrette
Indulge in a burst of flavors with this vibrant beet and citrus salad, drizzled with a zesty pine nut vinaigrette. A perfect blend of sweet, tangy, and nutty notes.
Ingredients:
- 910g (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 (30g) loosely packed arugula leaves
- Orange zest, for garnish
Instructions:
- Place the oven rack in the middle position and heat the oven to 375°F (190°C). Take two 12- by 18-inch heavy-duty aluminum foil squares, fold them in half width-wise, and seal the left and right edges tightly (keep the top open). Mix the beets with 1 tablespoon of olive oil and season with salt and pepper. Distribute the seasoned beets evenly into the foil pouches. Place 2 sprigs of rosemary or thyme in each pouch, then seal the top tightly by crimping it.
- Place the sealed pouches on a baking sheet with rims and put them in the oven. Cook until the beets are completely soft and a cake tester or toothpick inserted into a beet through the foil pouch slides in easily, approximately 1 hour. Open the pouches and let the beets cool for 30 minutes. Peel the beets under cold running water (the skin should come off easily). Cut the beets into chunks of about 1 1/2 inches.
- In a medium bowl, mix vinegar, agave nectar, half of the pinenuts, and shallots. While whisking continuously, gradually add the remaining 4 tablespoons of olive oil and then the walnut oil. Season the dressing with salt and pepper to your preference.
- In a large bowl, toss the beets with half of the prepared dressing, then transfer them to a serving plate. Combine grapefruit, orange, and arugula leaves in the bowl, add 1 more tablespoon of dressing, toss well, and season with salt and pepper. Transfer the mixture to the serving plate with the beets. Drizzle the remaining dressing around the beets, sprinkle with the rest of the pinenuts, garnish with orange zest, and serve.
Summary:
- Calories: 1609 kcal
- Fat: 108 g
- Protein: 25 g
- Carbs: 157 g
- Potassium: 4140 mg
- Magnesium: 372 mg