Prep 1 hr 20 mins
Cook 5 mins
From Cook's Illustrated.
- 1 lb medium beet, tops and bottoms trimmed
- 1⁄2 teaspoon cumin seed
- 3 1⁄2 tablespoons olive oil (not extra-virgin)
- 1⁄4 cup pine nuts
- 1⁄2 tablespoon sherry wine vinegar
- 3⁄4 teaspoon balsamic vinegar
- 1⁄2 teaspoon Dijon mustard
- ground black pepper
- 1⁄2 tablespoon minced shallot
- 1 1⁄2 quarts loosely packed arugula, stems trimmed (about 5 ounces)
- 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.
- 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.
- 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.
- 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.
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!