Summer Beet Salad with Toasted Pumpkin Seeds

Servings: 6

Ingredients

Salad

• 4 large beets

• 1/4 cup pumpkin seeds, toasted

• 1 bunch beet greens

• 2 scallions, finely chopped

• 1/4 pound feta cheese

Dressing

• 3 TB extra virgin olive oil

• 2 TB balsamic vinegar

• 1 TB finely chopped fresh basil

• 3/4 tsp Dijon mustard

• 1/4 tsp freshly ground black pepper

Directions

1. Preheat oven to 400 degrees.

2. Wash the beets and remove the tops. Cube in half-inch pieces. Spread in a single layer on a sheet pan, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes or until the sugars begin to caramelize.

3. Toast the pumpkin seeds by placing seeds in a dry skillet over medium heat. Shake the skillet and stir seeds with a wooden spoon to prevent the seeds from burning. When the seeds begin to pop and give off a nutty aroma, they are ready. Remove the seeds from the skillet and set aside.

4. To prepare the beet greens, bring a large pot of water to boil. Wash the beet greens by submerging the bunch in a sink full of cold water. Shake off water and chop the bunch into bite-size pieces. Drop greens into boiling water and let it 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.

5. 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, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.