Ingredients
pounds medium beets, tops and bottoms trimmed
1 teaspoon cumin seeds
Salt
7 tablespoons olive oil (not extra-virgin)
1/3 cup pine nuts
2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
Ground black pepper
1 tablespoon minced shallot
3 quarts loosely packed arugula, stems trimmed (about 10 ounces)
Preparation
INSTRUCTIONS 1.Adjust an oven rack to the middle position and heat the oven to 400 degrees. 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 a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, 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 light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside.
Process the remaining 6 tablespoons olive oil, sherry vinegar, balsamic vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in the shallot and adjust the seasoning with salt and pepper. 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.
