Beet Salad with Toasted Pumpkin Seeds

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free

Ingredients

Dressing

Garnish

  • 1/4  cup toasted pumpkin seeds (see note) Add to list

Preparation

Preheat oven to 350° F.

Cut greens from the beets and set aside. Wash beets and place them in an ovenproof dish. Add 1 inch of water to the bottom of the dish and cover. Roast until the beets are slightly soft to the touch, 30 to 40 minutes. Remove from the oven and let cool. Cut beets into bite-size chunks.

Wash beet greens by submerging in a sink full of cold water. Shake off water and chop the greens into bite-size pieces.

Mix dressing ingredients in a small bowl and set aside.

Combine roasted beets and beet greens in a bowl. Coat lightly with dressing, add toasted pumpkin seeds and serve.

Notes

How to toast nuts and seeds: Place pumpkin seeds in a dry skillet over medium heat (do not use any oil). 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.

Recipe by Jennifer Adler, former PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

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More about: beets, pumpkin seeds, salad

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