Beet and Pumpkin Seed Salad | Connecticut Public
Canned or refrigerated prepared beets make quick work of this robust salad. The sweet-and-sour dressing gets texture and richness from pumpkin seeds mixed with honey and vinegar. To keep the salad...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at content.ctpublic.org.
Ingredients
- 1 pound cooked, peeled beets (canned or refrigerated), (sliced 1/4-inch thick)
- 1 medium shallot, (sliced into thin rings)
- Kosher salt and ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup pumpkin seeds, (roughly chopped)
- 1/4 cup cider vinegar
- 1 tablespoon honey
- 2 cups baby arugula OR lightly packed watercress
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