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Beet Salad With Pumpkin Seeds
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 25 min
- Yield
- 4.00 serving(s)
Categories
- Salad
Cuisine
- Mediterranean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Beet Salad With Pumpkin Seeds brings together 2 lbs beets, raw without stems and leaves, 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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.
Keep Cooking
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