New Season Beet Salad with Pumpkin Seeds
Start the beet season with this healthy salad full of folate, magnesium and potassium. Pressure cook your beets to save on cooking time.
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.
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