BEET SALAD WITH TOASTED PUMPKIN SEEDS
Steps:
- 1. Wash the beets and remove the tops. Place the beets in a large pot filled with water and bring to a boil. Simmer until the beets are tender, about an hour if large beets. Set aside to cool. Can cook ahead and keep in the fridge. 2. Toast the pumpkin seeds by placing in a dry skillet over medium heat. Move the skillet back and forth over the heat, stir with a wooden spoon. When seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside. 3. Bring a large pot of water to boil. Add the beet greens and let cook several minutes. Place in a colander and run cold water over the greens. 4. Place all the dressing ingredients in a jar and shake well. Peel the beets and cut into small cubes. Squeeze the excess water out of the greens. Put beets, greens, pumpkin seeds and scallions in a salad bowl. Pour dressing over salad, toss gently and sprinkle with the feta cheese.
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