Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Ingredients

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

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