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Beet Salad with Feta and Pumpkin Seeds

Gray speckled bowl of beet salad with feta and pumpkin seeds, along with spinach and sliced red onions.


This beet salad with feta and pumpkin seeds is a stunning jumble of healthy feel-good food. Here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and homemade vinaigrette.

Gray speckled bowl of beet salad with feta and pumpkin seeds, along with spinach and sliced red onions.

It’s not overpromising to say that this vibrant, zesty salad will jolt awake both your table and your tastebuds. You’ll first swoon at the jewel-toned beets and vibrant greens but get ready to do a happy dance after experiencing the perfect balance of sweet and salty. Don’t omit the pumpkin seeds—they bring just the right counterpunch to the earthy beets and salty feta. And we expect you to be plenty glad that the recipe makes extra for snacking. Happy dance #2.Jenny Howard

Beet and Feta Salad FAQs

What’s the easiest way to peel beets?

Once you’ve roasted your beets, grab a paper towel and use it to gently rub the beet. The skin will slide right off. You can also use a vegetable peeler, but you may want to don a pair of gloves, as this will likely result in beet-stained fingers.

How long will this salad keep?

The marinated roasted beets will keep for up to 5 days in an airtight container in the refrigerator, making them great for meal prep. Simply toss them with the greens, dressing, feta, and pumpkin seeds before serving.

Beet Salad with Feta and Pumpkin Seeds

Gray speckled bowl of beet salad with feta and pumpkin seeds, along with spinach and sliced red onions.

This beet salad with feta and pumpkin seeds is a stunning jumble of healthy feel-good food. Here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and homemade vinaigrette.

Jeff Crump | Bettina Schormann

Prep 30 mins

Cook 1 hr

Total 3 hrs 15 mins

For the salted pumpkin seeds

For the house vinaigrette

Make the beet salad

  • Preheat the oven to 400°F (200°C).

  • Cut any greens off the beets and discard or reserve for another use, leaving about 1/2 inch (1 cm) of stem. Scrub the beets under running water and pat dry with paper towels. Place the beets in a large roasting pan and toss with 2 tablespoons olive oil and salt.

  • Pour the water into the roasting pan and cover tightly with foil. Roast beets until tender when pierced with a knife, 50 to 60 minutes. Note that roasting time will depend on the size and type of beets.

  • Remove foil from the roasting pan and set aside until the beets are cool enough to handle. Peel the beets and then slice into wedges.

  • In a medium bowl, whisk the remaining 1/2 cup olive oil, sherry vinegar, and shallot. If using more than a single color of beet, divide the dressing into multiple bowls to prevent darker beets from bleeding their colored juices into the lighter beets. Add the beet wedges to the bowl(s) and toss with the dressing. Marinate the beets for at least 2 hours at room temperature, or refrigerate, covered, for up to 12 hours.

Make the salted pumpkin seeds

  • While the beets are marinating, set a large cast-iron skillet over medium heat. Add the pumpkin seeds and toast, stirring constantly, until puffed and slightly brown, about 10 minutes. Drizzle with olive oil, sprinkle with kosher salt, and stir to coat. Remove skillet from the heat. Reserve 1/4 cup pumpkin seeds for the salad. (The remaining pumpkin seeds may be cooled and stored in an airtight container for up to 3 days.)

Make the house vinaigrette

  • In a blender, combine the onion, oil, vinegar, sugar, mustard, and salt and pepper, to taste, and whiz until creamy, about 1 minute.

For serving

  • Drain the beets and discard the marinade. In a medium bowl, gently toss the marinated beets with the watercress and House Vinaigrette. Garnish with 1/4 cup salted pumpkin seeds and the crumbled feta. Season with salt and pepper and serve.

Serving: 1portionCalories: 495kcal (25%)Carbohydrates: 33g (11%)Protein: 13g (26%)Fat: 37g (57%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 17mg (6%)Sodium: 755mg (33%)Potassium: 1227mg (35%)Fiber: 10g (42%)Sugar: 22g (24%)Vitamin A: 906IU (18%)Vitamin C: 26mg (32%)Calcium: 180mg (18%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published January 19, 2019

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