Luscious Beet Salad with Toasted Pumpkin Seeds
Prep Time
15minutes
Cook Time
60minutes
Prep Time
15minutes
Cook Time
60minutes
Ingredients
SALAD
  • 4large beets
  • 1/4cup pumpkin seedsthese are green in color and found in the bulk foods section
  • 1bunch beet greens
  • 2-3cups arugula leaveswashed and torn into bite-sized pieces
  • 2 scallionsfinely chopped
  • 1/4pound feta cheeseoptional
DRESSING
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons balsamic vinegar
  • 3/4teaspoon Dijon mustard
  • 1/4teaspoon freshly ground pepper
  • 1tablespoon finely chopped fresh basil
Instructions
  1. Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour), or pressure-cook the beets in 1 inch of water for 30 minutes. Set aside to cool.
  2. Toast pumpkin seeds by placing in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This toasts the seeds evenly and prevents burning. When seeds begin to pop and give off a nutty aroma, they are ready. Remove seeds from skillet and set aside.
  3. To prepare beet greens, bring a large pot of water to a boil. Wash beet greens by submerging the bunch in a sink full of cold water. Shake off water and chop the bunch into bite-sized pieces. Drop greens into boiling water and let cook for about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking.
  4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, beet greens, pumpkin seeds, arugula and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.