Beet and Citrus Salad With Pine Nut Vinaigrette Recipe

Ingredients (13)

• 2 pounds (900g) 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)
• 1/4 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