Roasted Beet Salad with Toasted Pine Nuts and Arugula

The beets and vinaigrette can be prepared a day ahead and stored in an airtight container in the refrigerator. Do not toss the beets with the vinaigrette until serving time.

2  pounds medium red beets, tops and bottoms trimmed
1  teaspoon cumin seeds
Salt
7  tablespoons olive oil
1/2  cup pine nuts
2  tablespoons cooking sherry
1-1/2  teaspoons balsamic vinegar
1  teaspoon Dijon mustard
Ground black pepper to taste
1  tablespoon minced shallot
10  ounces arugula, stems trimmed

Beets
Place oven rack to the middle position and heat the oven to 400° F. Toss together the beets, cumin seeds, 1-teaspoon salt, and 1-tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on baking sheet. Cook the beets until soft and easily pierced, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel-the skin should slide right off. Cut each beet into 6 or 8 wedges.

Toast the pine nuts in a large skillet over medium heat, stirring frequently, until lightly golden, about 5 - 6 minutes. Transfer the nuts to a small bowl and set aside.

Dressing
Combine 6 tablespoons olive oil, sherry, balsamic vinegar, mustard, 1/4-teaspoon salt, and a pinch of pepper in a blender until fully emulsified, about 20 to 30 seconds. Stir in the shallot and add salt and pepper to taste. Toss the beets with 2 tablespoons of the vinaigrette in a medium bowl.

Toss the arugula with the remaining vinaigrette in a large bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.

Serves 4 to 6
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