Summer Beet Side Salad
If you have about 45 minutes to spend in the kitchen, Summer Beet Side Salad might be an outstanding
Beet and Citrus Salad With Pine Nut Vinaigrette Recipe
Details
- Servings: 6
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
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
Instructions
Beet and Citrus Salad With Pine Nut Vinaigrette Recipe serves 6 original recipe by Serious Eats.
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