New Season Beet Salad with Pumpkin Seeds
Makes
2
servings

Start the beet season with this healthy salad full of folate, maganese and potassium. Pressure cook your beets to save on cooking time.

Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
4 Large beets with greens attached
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
1

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.

2

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.

3

Wash the greens and steam until just tender.  Chop into bite sized pieces.

4

Combine the dressing ingredients in a small bowl, and whisk until blended.

5

Peel beets and cut into small cubes.

6

Combine the beets, greens, onions, and seeds in a large bowl.

7

Pour dressing over the top, and toss well. Add the cheese and toss once more, gently.