The food lab better home cooking through science ( PDFDrive ) 985

SERVES4
2poundsbeets,greensandstemsremoved,scrubbed
undercoldrunningwater
1tablespoonextra-virginoliveoilKoshersaltandfreshly
groundblackpepper
4sprigsfreshrosemaryorthyme
1recipePineNutVinaigrette(recipefollows)
1grapefruit,peeledandcutintosegments


1orange,zestcutintothinstrips,fruitcutintosuprêmes
(seehere)
1cuplooselypackedarugulaleaves,washedandspundry
1. Adjust an oven rack to the middle position and preheat
the oven to 375°F. Fold two 12- by 18-inch squares of
heavy duty aluminum foil crosswise in half. Crimp the
openleftandrightedgesofeachonetogethertoforma
tight seal; leave the top open. Toss the beets with the
oliveoilandseasonwithsaltandpepper.Divideevenly
between the foil pouches. Add 2 herb sprigs to each
pouch,thentightlycrimpthetopsofthepouchestoseal
together.
2.Placethepouchesonarimmedbakingsheetandplacein
the oven. Cook until the beets are completely tender—a
cake tester or toothpick inserted into a beet through the
foil should show no resistance—about 1 hour. Carefully
open the pouches and allow the beets to cool for 30
minutes.
3.Peelthebeetsundercoldrunningwater(theskinshould
slip right off) and pat dry. Cut into rough 1½-inch
chunks.

4.Tossthebeetswithhalfofthedressinginalargebowl,
then transfer to a serving plate. Add the grapefruit,
orange, and arugula to the bowl, along with 1 more
tablespoon dressing, toss, and season to taste with salt
and pepper. Transfer to the serving plate. Drizzle the
remainingdressingaroundthebeets,topwiththeorange
zest,andserve.