Beets and citrus are a delightful duo, especially when they’re in season together. In this refreshing salad, we combine the earthiness of roasted beets with the bright flavors of grapefruit and orange. A touch of rosemary adds a delightful aroma, and the peppery kick of arugula balances the sweetness. To bring it all together, we toss the salad in a flavorful Pine Nut Vinaigrette, featuring sherry vinegar, shallots, and walnut oil with a hint of agave nectar for sweetness. This salad is a harmonious celebration of seasonal produce and a burst of flavors in every bite.
INGREDIENTS:
- 2 pounds beets, greens and stems removed, scrubbed under cold running water
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh rosemary or thyme
- 1 recipe Pine Nut Vinaigrette (recipe follows)
- 1 grapefruit, peeled and cut into segments
- 1 orange, zest cut into thin strips, fruit cut into suprêmes
- 1 cup loosely packed arugula leaves, washed and spun dry
INSTRUCTIONS:
- Adjust an oven rack to the middle position and preheat the oven to 375°F. Fold two 12- by 18-inch squares of heavy-duty aluminum foil crosswise in half. Crimp the open left and right edges of each one together to form a tight seal; leave the top open. Toss the beets with the olive oil and season with salt and pepper. Divide evenly between the foil pouches. Add 2 herb sprigs to each pouch, then tightly crimp the tops of the pouches to seal together.
- Place the pouches on a rimmed baking sheet and place in the oven. Cook until the beets are completely tender—a cake tester or toothpick inserted into a beet through the foil should show no resistance—about 1 hour. Carefully open the pouches and allow the beets to cool for 30 minutes.
- Peel the beets under cold running water (the skin should slip right off) and pat dry. Cut into rough 1½-inch chunks.
- Toss the beets with half of the dressing in a large bowl, then transfer to a serving plate. Add the grapefruit, orange, and arugula to the bowl, along with 1 more tablespoon of dressing, toss, and season to taste with salt and pepper. Transfer to the serving plate. Drizzle the remaining dressing around the beets, top with the orange zest, and serve.
PINE NUT VINAIGRETTE:
Makes about ½ cup
INGREDIENTS:
- 2 tablespoons sherry vinegar
- 1 tablespoon agave nectar (or honey)
- ¼ cup toasted pine nuts
- 1 small shallot, finely minced (about 1 tablespoon)
- ¼ cup extra-virgin olive oil
- 1 tablespoon walnut oil
- Kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Combine the vinegar, agave nectar, pine nuts, and shallots in a small bowl. Whisking constantly, slowly drizzle in the olive oil, followed by the walnut oil. The dressing should emulsify and thicken significantly.
- Season to taste with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.
The Roasted Beet and Citrus Salad with Pine Nut Vinaigrette is a feast for the senses, with its vibrant colors and enticing aroma. The sweetness of the roasted beets perfectly complements the tangy and juicy grapefruit and orange segments. The fragrant rosemary adds a touch of herbal sophistication, while the arugula lends a pleasant peppery bite.
To bring all the flavors together, we drizzle the salad with a luscious Pine Nut Vinaigrette. The combination of sherry vinegar, shallots, toasted pine nuts, and walnut oil creates a dressing that beautifully enhances the natural sweetness of the beets and citrus.
This salad is not only a delight to the taste buds but also a visual masterpiece. The contrasting colors of deep red, vibrant orange, and lush green make it a standout dish that’s perfect for any occasion, from a casual lunch to an elegant dinner.
Enjoy the Roasted Beet and Citrus Salad with Pine Nut Vinaigrette as a refreshing and nutritious addition to your table. The flavors are balanced and harmonious, making this salad a true celebration of seasonal produce and culinary creativity. Bon appétit!
