Roasted Beet Salad with Toasted Pine Nuts and Arugula

Name: Roasted Beet Salad with Toasted Pine Nuts and Arugula
Yield: Serves 4 to 6
Ingredients: 2 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)

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SERVES4 to 6

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