Roasted Beets With Toasted Pine Nuts and Arugula

From Cook's Illustrated.

• Ready In: 1 hr 25 mins
• Serves: 3-6

Ingredients

• 1  lb  medium beet, tops and bottoms trimmed
• 1⁄2 teaspoon cumin seed
•  salt
• 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)

Directions

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.