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.


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