Brilliant Beet & Citrus Salad With Pine Nut Vinaigrette


Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, fresh beets are one of my favorite vegetables to work with.


  • 1/2 cup (125ml) couscous
  • 1 large grapefruit
  • 2 clementines or mandarins
  • 1 large beet, peeled and very thinly sliced (preferably on a mandolin)
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) minced tarragon, plus more leaves
  • 1 tsp (5ml) honey
  • 1 tsp (5ml) sherry vinegar
  • 1/2 tsp (2.5ml) salt
  • 1/4 cup (60ml) toasted pine-nuts, divided


  • Cook couscous in a large pot of  salted, boiling water until al dente.  Drain in a colander and rinse with cold water until cool.
  • Segment the grapefruit and clementines (work over a bowl to catch the juice) and divide citrus segments between the plates.
  • Whisk the olive oil, tarragon, honey, vinegar, half of the toasted pine-nuts and salt into the reserved citrus juice.
  • Toss the couscous with a bit of the dressing, then divide among the plates.  Toss the beets with a bit of dressing and do the same. Drizzle salads with remaining dressing and some more tarragon leaves.
  • Scatter toasted pine-nuts on top.

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