The Food Lab: Better Home Cooking Through Science

(Nandana) #1

ROASTED BEET AND


CITRUS SALAD


WITH PINE NUT VINAIGRETTE


Beets and citrus are a classic combination, and, luckily,
they’re in season together. This salad combines
grapefruit, orange, roasted beets, rosemary, and bit of
arugula for some peppery kick (you can use whatever
herb or salad green you prefer). I like nuts with my beets,
and pine nuts fit the bill just fine. A vinaigrette made with
sherry vinegar, shallots, walnut oil, and a touch of agave
nectar sweetens the whole thing.

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