HEIRLOOM BEET SALAD WITH SALTED PUMPKIN SEEDS AND FETA

By heathermcginnis

Got this recipe from Style at Home ...

Ingredients

• Beet Marinade:
• 4 lbs beets, mixed colors
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 thinly sliced shallot
• 6 tbsp sherry vinegar
• Salad:
• 4 cups lettuce (I used Romaine and Iceberg mix)
• 1/4 cup salted pumpkin seeds
• 4 oz feta cheese crumbled
• Dressing:
• 3 tsp chopped red onion
• 2/3 cup olive oil
• 1/4 cup canola oil
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp grainy dijon mustard
• Salt and Pepper to Taste

Preparation

Step 1

Beets:

Roast with olive oil and salt and wrapped foil till cooked. It took about 60 minutes on 350.

Marinade:

Combine ingredients and pour over beets and refrigerate 2 hours or overnight.

Dressing:

Mix in blender. Pour over salad and garnish with feta and seeds and cut beets.