How To Make Beet Salad With Toasted Pumpkin Seeds
Instructions
Place all dressing ingredients in a jar and shake well and set aside.
Remove greens from beets. Wash beets and place in a large pot covered with water, bring to a boil. Lower heat and simmer until beets are fork tender (about an hour). You can hasten this step by pressure cooking beets as described in the video. Set aside to cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When seeds begin to puff up and give off a nutty aroma they are ready. Remove seeds from skillet and set aside. This salad is also luscious with Sweet Glazed Nuts instead of the pumpkin seeds.
To prepare beet greens, follow directions for Quick Boiled Collards (one of our favorite episodes). Just a 30-60 second dive into boiling water then out. Squeeze excess water out of the cooked beet greens and chop. If the greens on your beets are wilted or puny, skip this step and use more fresh spinach, watercress or arugula instead.
Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes. Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.
