Roasted Beet Salad with Feta and Pumpkin Seeds

A couple pounds of beets landed in our kitchen last week. Yep. Two bunches of my least favorite vegetable. I spent part of the weekend trying to cook through our CSA box — arugula, bok choy, jalapenos, cherry tomatoes, garlic, lettuce and beets. I hate wasting any of the produce we bring home. Don’t get me wrong, beets aren’t all bad. I love beet greens. And really, I don’t mind beets, I just don’t love them. Jeff, however, strongly minds them.

There were several kinds of beets here — golden beets, small maroon beets, mid-sized pink beets. I would happily make this salad again. The beets become soft, sweet and gorgeous when tossed in  honey, sherry vinegar, olive oil and sliced shallot.  Roasting them really brings out their color. Here, they’re served with peppery arugula, salty feta and crunchy, roasted pumpkin seeds. This one got a thumbs down from Jeff, but a thumbs up from me.

Roasted Beet Salad with Feta and Pumpkin Seeds
Earth to Table

2 bunches beets (about 4 pounds), mixed colors if possible
3/4 cup extra-virgin olive oil, divided
1/2 teaspoon kosher salt
6 tablespoons sherry vinegar
2 tablespoons local honey
1 shallot, thinly sliced
4 ounces feta cheese, crumbled
1/2 cup packed arugula leaves
1/4 cups roasted pumpkin seeds
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Trim the greens from the beets, leaving a stub of green on each. Scrub beets and toss with 2 tablespoons of the olive oil and salt. Place them in a roasting pan with 1 tablespoon of water. Cover tightly with oil and roast until the beets are fork tender, about 40 minutes. (The roasting time will depend on the size and type of been, so check them early and often). Remove the foil and allw to cool. Peel beets by slipping the skins off with your fingers. Slice beets into wedges and set aside.

In a medium bowl, combine the remaining oil, vinegar, honey and shallot. Stir in beets, cover and refrigerate for at least 2 hours or for up to 12 hours.

Drain dressing from the beets and place them a platter. Sprinkle with feta, arugula and pumpkin seeds. Season with salt and pepper.


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