ROASTED BEET SALAD WITH TOASTED PINE NUTS AND ARUGULA

ROASTED BEET SALAD WITH TOASTED PINE NUTS AND ARUGULA image

Yield 4-6

Number Of Ingredients 11

pounds medium beets, tops and bottoms trimmed
1 teaspoon cumin seeds
Salt
7 tablespoons olive oil (not extra-virgin)
1/3 cup pine nuts
2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
Ground black pepper
1 tablespoon minced shallot
3 quarts loosely packed arugula, stems trimmed (about 10 ounces)

Steps:

INSTRUCTIONS 1.Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel-the skin should slide right off. Cut each beet into 6 or 8 wedges. 2. Toast the pine nuts in a large skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside. 3. Process the remaining 6 tablespoons olive oil, sherry vinegar, balsamic vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in the shallot and adjust the seasoning with salt and pepper. Toss the beets with 2 tablespoons of the vinaigrette in a medium bowl. 4. Toss the arugula with the remaining vinaigrette in a large bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.