New Season Beet Salad with Pumpkin Seeds

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


  • 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.


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