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Beet Salad with Roasted Pumpkin Seeds


2 pounds beets, stems removed
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon basil, minced
1/4 teaspoon salt
1/8 teaspoon pepper
5 tablespoons olive oil
1/4 cup pumpkin seeds, roasted and salted
1/2 cup scallions, minced
1/2 cup crumbled goat or feta cheese


  1. Peel beets and cut into 1/2-inch slices.
  2. Set a steamer basket in a saucepan with 2 inches simmering water. Add beets. Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes. Set aside.
  3. Whisk together vinegar, mustard, basil, salt and pepper. Add oil and whisk until combined. Pour dressing over beets. Add pumpkin seeds and green onion and gently toss. Top with cheese. Enjoy!

Serves 4