Beet Salad with Toasted Pumpkin Seeds

Bring in the new year with some green veggies! Clean eating and vegetables are more appealing after an extended period of snacking and sweets. Is 2012 the year you’ll eat more vegetables or perhaps add new ones onto your plate? Here is a recipe for beets and their tops. If beet greens are unavailable or are wilted, you can use spinach, watercress or arugula in its place

Beet Salad with Toasted Pumpkin Seeds

Dressing
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ¾ teaspoon Dijon mustard
  • 1 Tablespoon finely chopped fresh basil
  • Freshly ground pepper
Place all the dressing ingredients in a jar and shake well. Set aside.

Salad
  • 4 large beets with greens
  • ¼ cup pumpkin seeds
  • 2 scallions, finely chopped
  • ¼ lb feta cheese
Remove greens from beets.Wash beets and place in a large pot covered with water. Bring to a boil. Lower the heat and simmer until the beets are tender (about an hour). Set aside to cool.

Toast pumpkin seeds by placing them in a dry skillet over medium heat. Keep moving the seeds around so they toast evenly and don’t burn. When seeds begin to puff up and give off a nutty aroma they are ready. Set aside.

Chop up the beet greens. (In this recipe you will not use the beet stalks. You can save them for another recipe, like soup or a stir fry.)

Remove the beet skins with your fingers. Cut the beets into small cubes. Toss together the beets, greens, pumpkin seeds and scallions. Pour dressing over the salad and toss gently. Crumble feta on top. Serve at room temperature or chilled.

Source: Lair, Cynthia Feeding the Whole Family