Roasted beet salad with pine nuts

Roasted beets make a tasty side saladEven if you have never liked beets, you may love this salad. Served cold, beets are sweet and crunchy. The picante mustard-laced vinaigrette serves as a foil, accenting the beets’ sweetness. The smoky pine nuts add texture. Roast the beets the night before and you can make the salad in minutes the next day. Serve it on a bed of peppery arugula for an unusual summer side-dish.
 
(Maybe done ahead)
Peel and slice 1 or 2 large beets.
Beets vary in size. You need 1½ cups peeled and thickly sliced beets (about ¼ inch, as after cooking they will be cut again into cubes).
Tip: Peel the beets under running water to avoid staining your hands and cutting board.
Place the beets in foil or parchment, sprinkle with oil salt, 1½ tsp. sweetener (stevia, agava etc…) and plenty of fresh cracked pepper. Add two or three whole peeled garlic cloves. Wrap loosely and roast at 325F/165C for 1 hour 20 minutes, or until the beets are tender.
 
Vinaigrette
Place in a jar with a tight lid:
1 clove garlic peeled and crushed
1 ½ tsp. Sweetener (stevia, agava…)
2 tsp. dry mustard
½ cup and 2 tbsp. good wine vinegar
½ cup extra virgin olive oil
Shake well
 
Cube all vegetables to about the same size
Cool beets and cube 1½ cups
Wash and dry an English cucumber, and cube and seed, ½ cup.
Peel and cube half of a very sweet Vidalia onion
 
Toss all the vegetables with small amount of vinaigrette until lightly coated.
Chill until needed.
Add 2 tbsp. pine nuts (or any nuts you like)
1 tbsp. fresh Basil chiffonade (thinly sliced)
Serve chilled on a bed of fresh arugula
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