Beet and Citrus Salad with Pine Nut Vinaigrette

seriouseats.com

Catsmeowtside

2 pounds ( 900 g) 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)

¼ 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

Directions at seriouseats.com

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