Foryoueats: Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Name: Foryoueats: Beet and Citrus Salad With Pine Nut Vinaigrette Recipe
Ingredients: 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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This Beet and Citrus Salad with Pine Nut Vinaigrette recipe combines the earthy flavor of roasted beets with the bright, tangy taste of citrus fruits, all brought together with a delicious walnut and...

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Ingredients

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