Roasted Beets With Toasted Pine Nuts and Arugula

Total Time
1hr 25mins
Prep 1 hr 20 mins
Cook 5 mins

From Cook's Illustrated.

Ingredients Nutrition


  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1/2 teaspoon salt, and 1/2 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 medium 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 olive oil, sherry vinegar, balsamic vinegar, mustard, 1/8 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in shallot and adjust the seasoning with salt and pepper. Toss the beets with 1 tablespoon of the vinaigrette in a medium bowl.
  4. Toss the arugula with the remaining vinaigrette in a medium bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.
Most Helpful

A very nice salad, but not a real favorite for me. Roasting the beets with the cumin cut the sweetness of the beets quite a bit, making them more savory. I do like the crunch of the pine nuts and the slight bitterness of the argula. The combination is good. Thanks for posting it!

BarbryT February 28, 2008