Name: Beet and Citrus Salad With Pine Nut Vinaigrette Recipe
Total time: 120 min
Yield: 6
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

Ingredients

(Servings: 6)

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

Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Ingredients

Steps

Nutrition Facts

Comments

Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts