Beet and Citrus Salad with Pine Nut Vinaigrette

Name: Beet and Citrus Salad with Pine Nut Vinaigrette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp agave nectar (or honey, for non-vegan version); 237 milliliters loosely packed arugula leaves; 907 grams raw beets, greens and stems removed, scrubbed under cold running water; 1 grapefruit, cut into segments; 4 servings Kosher salt and freshly ground black pepper; 5 Tbsps extra-virgin olive oil, divided; 1 orange, cut into segments; 4 servings Orange zest, for garnish; 59 milliliters toasted pinenuts, divided; 4 sprigs rosemary or thyme; 1 small shallot, finely minced, about 1 tablespoon; 2 Tbsps sherry vinegar; 1 Tbsp walnut oil

You can never have too many side dish recipes, so give Beet and Citrus Salad with Pine Nut Vinaigrette a try. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 27g of fat, and a total of 417 calories. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. If you have agave nectar, arugula leaves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 375°F. Fold two 12- by 18-inch squares of heavy duty aluminum foil in half cross-wise. Crimp the left and right edges to form a tight seal (leave the top open). Toss beets with 1 tablespoon olive oil and season with salt and pepper. Divide evenly between both foil pouches.

Ingredients you will need

Salt And Pepper

Olive Oil

Beet

Equipment you will use

Aluminum Foil

Oven

Add 2 sprigs rosemary or thyme to each pouch, then tightly crimp top of pouch to seal.

Ingredients you will need

Rosemary

Thyme

Place pouches on a rimmed baking sheet and place in oven. Cook until beets are completely tender and a cake tester or toothpick inserted into a beet through the foil pouch shows no resistance, about 1 hour. Open pouches and allow beets to cool for 30 minutes. Peel under cold running water (the skin should slip right off).

Ingredients you will need

Beet

Water