Beet Salad With Pumpkin Seeds Food

BEET SALAD WITH PUMPKIN SEEDS

Steps:

• 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.

ROASTED BEET SALAD WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 450.
• Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
• Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
• Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
• If making in advance, bring to room temperature before serving.

BEET, PUMPKIN SEED & FETA SALAD RECIPE - (4.4/5)

Steps:

• Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the Rouxbe Cooking School lessons on Steaming for more information, if necessary. As the water is coming to a simmer, wash and peel the beets. Cut into approximately 1.5" -inch cubes. Once the water is simmering, place the beets into the steaming basket and set over top of the steamer. Cover with a lid and steam until tender and fully cooked through about, about 30 minutes or so. While the beets are steaming, toast the cumin seeds. Place a small skillet set over medium heat and toast the seeds just until fragrant. Set aside. Toast the pumpkin seeds until just golden, if desired. Next, emince the shallots lengthwise and finely dice the chili. Roughly chop the parsley and set aside. Mince the garlic and place into a small jar. Add the sherry and extra-virgin olive oil. Season with salt and pepper to taste. Shake to emulsify. Taste for seasoning and adjust to your liking. Finally, crumble the cheese and set aside. Once the beets are tender and cooked through, remove from the steamer basket and place into a large bowl. Set aside to cool. Once the beets have cooled to room temperature, shake the vinaigrette again to emulsify. Pour over top. Add the toasted cumin seeds and toss to coat. Taste the beets for seasoning, adding a bit of salt and pepper as desired, keeping in mind how salty the cheese is. Note: If this salad is tossed with the cheese, it will turn pink; therefore, it is best to assemble the salad in layers. Divide some of the beets among the plates. Sprinkle with the pumpkin seeds, feta cheese, sliced onions, chilies and parsley and repeat until the ingredients are used up. Serve.

BEETS WITH HORSERADISH AND PUMPKIN SEEDS

Steps:

• Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
• Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
• In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
• In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
• Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).