Beet and Pumpkin Seed Salad | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 1 pound cooked, peeled beets (canned or refrigerated), sliced ¼-inch thick
• 1 shallot, sliced into thin rings
• Kosher salt and ground black pepper
• ¼ cup extra-virgin olive oil
• ¼ cup pumpkin seeds, roughly chopped
• ¼ cup cider vinegar
• 1 tablespoon honey
• 2 cups greens, such as watercress OR arugula