Beet Salad With Pumpkin Seeds |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times. Ingredients:
2 lbs beets, raw without stems and leaves |
2 tablespoons balsamic vinegar |
1/2 teaspoon dijon mustard |
1 tablespoon basil, finely chopped, fresh |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
5 tablespoons extra virgin olive oil |
1/4 cup pumpkin seeds, roasted, salted |
1/2 cup green onion, finely chopped |
Directions:
1. Scrub beets and steam until soft. Remove from heat and cool.
2. Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
3. Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
4. Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.
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