Start the beet season with this healthy salad full of folate, maganese and potassium. Pressure cook your beets to save on cooking time.
¼ cup pumpkin seeds
2 green onions, finely chopped
¼ pound feta cheese
3 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
¾ teaspoon Dijon mustard
¼ teaspoon black pepper
2 Tablespoons fresh basil, finely chopped
Wash the beets and remove the tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender. This will take about an hour.
Toast the pumpkin seeds in a dry skillet over medium heat. When seeds begin to pop and give off a nutty aroma, they are ready. Set aside.
Wash the greens and steam until just tender. Chop into bite sized pieces.
Combine the dressing ingredients in a small bowl, and whisk until blended.
Peel beets and cut into small cubes.
Combine the beets, greens, onions, and seeds in a large bowl.
Pour dressing over the top, and toss well. Add the cheese and toss once more, gently.