Beet Salad with Feta and Pumpkin Seeds


This beet salad with feta and pumpkin seeds is a shocking jumble of wholesome feel-good meals. Right here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and do-it-yourself 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 stability of candy and salty. Don’t omit the pumpkin seeds—they carry simply the proper counterpunch to the earthy beets and salty feta. And we anticipate you to be lots glad that the recipe makes additional for snacking. Comfortable dance #2.Jenny Howard

Beet and Feta Salad FAQs

What’s the simplest option to peel beets?

When 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 as well use a vegetable peeler, however chances are you’ll wish to don a pair of gloves, as this may probably end in 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. Merely 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 shocking jumble of wholesome feel-good meals. Right here, roasted beets and salted pumpkin seeds are tossed with peppery watercress and topped with tangy feta and do-it-yourself French dressing.
Jeff Crump | Bettina Schormann

Prep 30 minutes

Prepare dinner 1 hr

Complete 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).

  • Lower 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 beneath operating 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 canopy tightly with foil. Roast beets till tender when pierced with a knife, 50 to 60 minutes. Notice that roasting time will depend upon the scale and sort of beets.

  • Take away foil from the roasting pan and put aside till the beets are cool sufficient to deal with. Peel the beets after which 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 colour of beet, divide the dressing into a number of bowls to stop 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 no less than 2 hours at room temperature, or refrigerate, lined, for as much as 12 hours.

Make the salted pumpkin seeds

  • Whereas the beets are marinating, set a big cast-iron skillet over medium warmth. Add the pumpkin seeds and toast, stirring consistently, till puffed and barely brown, about 10 minutes. Drizzle with olive oil, sprinkle with kosher salt, and stir to coat. Take away 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 Home French dressing. Garnish with 1/4 cup salted pumpkin seeds and the crumbled feta. Season with salt and pepper and serve.

Serving: 1portionEnergy: 495kcal (25%)Carbohydrates: 33g (11%)Protein: 13g (26%)Fats: 37g (57%)Saturated Fats: 8g (50%)Polyunsaturated Fats: 8gMonounsaturated Fats: 19gTrans Fats: 0.01gLdl cholesterol: 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’ Evaluations

Initially printed January 19, 2019

#leitesculinaria on Instagram When you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We might like to see your creations on Instagram, Fb, and Twitter.





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