This might be the best beet salad that I have tried. If you are lucky enough to still have beets and beet greens, you are in for a treat. If you don’t have beet greens just try any greens you like. I have tried it with kale and chard and a mix of green – all amazing, but beet greens do turn to magic in this recipe – so if you have them use them!
This is from a great cookbook called Feeding the Whole Family. I got this as a gift from a member of the family – Thanks Nancy!
I am not as fancy as Pearson with a finished image (because we ate it all too fast) but I do have pictures of all the beets we got from our friend’s garden!
Beets!
Luscious Beet Salad with Toasted Pumpkin Seeds
Salad
4 large beets
1/4 cup pumpkin seeds, toasted (walnuts are delicious too!)
1 bunch beet greens
2 scallions, finely chopped (chives are great too)
1/4 lb. feta cheese (optional)
Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh basil
Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender – about an hour – or pressure cook instead. 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 pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
To prepare beet greens, bring a large pot of water to boil. Wash 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.
Enjoy!
