BEET SALAD WITH PUMPKIN SEEDS

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Beet Salad With Pumpkin Seeds image

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.

Provided by Busters friend

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Scrub beets and steam until soft. Remove from heat and cool.
  • Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
  • 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.
  • Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

Nutrition Facts : Calories 300.6, Fat 21.3, SaturatedFat 3.1, Sodium 331.4, Carbohydrate 25.2, Fiber 5.3, Sugar 18.5, Protein 6.2

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