Roasted Beet Salad with Toasted Pine Nuts and Arugula
Published January 30, 2008. From ATK Books.
Serves 4 to 6
Pay close attention to the pine nuts as they toast: their high fat content means that they can burn quickly. The beets and vinaigrette can be prepared up to a day ahead of time and stored in an airtight container in the refrigerator. Toss the beets with the vinaigrette just before serving; otherwise the sharp vinaigrette will overpower the beets' subtle flavor.