Beet and citrus salad with pine nut vinaigrette
Indulge in the vibrant flavors of beet and citrus salad drizzled with a zesty pine nut vinaigrette. A delightful fusion of sweet and tangy freshness.
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:
- Position the oven rack in the middle and preheat the oven to 375°F (190°C). Take two sheets of heavy-duty aluminum foil measuring 12 by 18 inches each, fold them in half crosswise, then seal the left and right edges tightly while leaving the top open. Coat the beets with 1 tablespoon of olive oil, season with salt and pepper, and distribute them evenly between the two foil pouches. Place 2 sprigs of either rosemary or thyme in each pouch, then seal the top of the pouch tightly by crimping it.,Place the sealed pouches on a baking sheet with a rim and place it in the preheated oven. Cook until the beets are completely tender, which will be indicated when a cake tester or toothpick inserted through the foil pouch encounters no resistance, typically around 1 hour. Open the pouches and let the beets cool for about 30 minutes. Under cold running water, peel off the skin, which should come off easily. Cut the beets into rough chunks measuring approximately 1 1/2 inches in size.,In a medium bowl, mix together vinegar, agave nectar, half of the pinenuts, and shallots. While whisking constantly, slowly pour in the remaining 4 tablespoons of olive oil, followed by the walnut oil. Season the dressing with salt and pepper according to your taste.,Toss the beets with half of the prepared dressing in a large bowl, then transfer them to a serving plate. In the same bowl, combine grapefruit, orange, and arugula leaves with 1 more tablespoon of the dressing. Toss everything together and season with salt and pepper according to your preference. Transfer the mixture to the serving plate with the beets. Drizzle the remaining dressing around the beets, sprinkle with the remaining pinenuts, garnish with orange zest on top, and serve.
Summary:
- Calories: 1843 kcal
- Fat: 134 g
- Protein: 29 g
- Carbs: 156 g
- Potassium: 4276 mg
- Magnesium: 460 mg