Array

Beet Salad with Feta and Pumpkin Seeds

Date:


This beet salad with feta and pumpkin seeds is a surprising jumble of wholesome feel-good meals. Here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and selfmade French dressing.

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 each your desk and your tastebuds. You’ll first swoon on the jewel-toned beets and vibrant greens however get able to do a cheerful dance after experiencing the proper steadiness of candy and salty. Don’t omit the pumpkin seeds—they bring about simply the fitting counterpunch to the earthy beets and salty feta. And we count on you to be loads glad that the recipe makes additional for snacking. Happy dance #2.Jenny Howard

Beet and Feta Salad FAQs

What’s the best method to peel beets?

Once you’ve roasted your beets, seize a paper towel and use it to softly rub the beet. The pores and skin will slide proper off. You may also use a vegetable peeler, however chances are you’ll wish to don a pair of gloves, as this may seemingly lead to beet-stained fingers.

How lengthy will this salad hold?

The marinated roasted beets will hold for as much as 5 days in an hermetic container within the fridge, making them nice for meal prep. Simply toss them with the greens, dressing, feta, and pumpkin seeds earlier than 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 surprising jumble of wholesome feel-good meals. Here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and selfmade French dressing.

Jeff Crump | Bettina Schormann

Prep 30 minutes

Cook 1 hr

Total 3 hrs 15 minutes

For the salted pumpkin seeds

For the home French dressing

Make the beet salad

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

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

  • Pour the water into the roasting pan and cowl tightly with foil. Roast beets till tender when pierced with a knife, 50 to 60 minutes. Note that roasting time will rely upon the dimensions and sort of beets.

  • Remove foil from the roasting pan and put aside till the beets are cool sufficient to deal with. 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 utilizing greater than a single coloration of beet, divide the dressing into a number of bowls to forestall darker beets from bleeding their coloured juices into the lighter beets. Add the beet wedges to the bowl(s) and toss with the dressing. Marinate the beets for at the least 2 hours at room temperature, or refrigerate, coated, for as much as 12 hours.

Make the salted pumpkin seeds

  • While the beets are marinating, set a big cast-iron skillet over medium warmth. Add the pumpkin seeds and toast, stirring always, till puffed and barely brown, about 10 minutes. Drizzle with olive oil, sprinkle with kosher salt, and stir to coat. Remove skillet from the warmth. Reserve 1/4 cup pumpkin seeds for the salad. (The remaining pumpkin seeds could also be cooled and saved in an hermetic container for as much as 3 days.)

Make the home French dressing

  • In a blender, mix the onion, oil, vinegar, sugar, mustard, and salt and pepper, to style, and whiz till 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 printed January 19, 2019

#leitesculinaria on Instagram If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Facebook, and Twitter.



LEAVE A REPLY

Please enter your comment!
Please enter your name here

Share post:

Subscribe

spot_imgspot_img

Popular

More like this
Related

Celebrity diets explained by experts

<img src="https://photographs.instant.co.uk/manufacturing/risky/websites/30/2021/03/Celebrity-diets1-cbc3f0b.jpg?high quality=90&resize=620,413" srcset="https://photographs.instant.co.uk/manufacturing/risky/websites/30/2021/03/Celebrity-diets1-cbc3f0b.jpg?high quality=90&amp;resize=360,239 360w, https://photographs.instant.co.uk/manufacturing/risky/websites/30/2021/03/Celebrity-diets1-cbc3f0b.jpg?high quality=90&amp;resize=180,119...

My Favourite Dish: Adejoké Bakare

<img src="https://photographs.quick.co.uk/manufacturing/unstable/websites/30/2021/01/Miyan-Gyada-cb015ca.jpg?high quality=90&resize=620,413" srcset="https://photographs.quick.co.uk/manufacturing/unstable/websites/30/2021/01/Miyan-Gyada-cb015ca.jpg?high quality=90&amp;resize=720,479 720w, https://photographs.quick.co.uk/manufacturing/unstable/websites/30/2021/01/Miyan-Gyada-cb015ca.jpg?high quality=90&amp;resize=576,383...

Mac and Cheese with Carrots

This mac and cheese with carrots shouldn't be...

Turkey Chili – Spend With Pennies

A home made turkey chili recipe is a...