This wonderful and colorful salad will definitely get the taste buds popping. The tangy lemon and added feta cheese will most likely put this in your favorite’s column![recipe servings=4 time=1 Hour difficulty=medium]
5 Large Beets, a Mix of Golden and Red, Unpeeled but Trimmed
1 Tablespoon Olive Oil
½ Cup Raw Pumpkin Seeds
Kosher Salt, to Taste
4 Ounces Feta Cheese, Crumbled
4 Large Basil Leaves, Minced, for Garnish
¾ Cup Extra-Virgin Olive Oil
¼ Cup Fresh Lemon Juice
¼ Teaspoon Lemon Zest
½ Shallot, Minced
½ Teaspoon Ssalt, to Taste
Ground Black Pepper, to Taste
- Bring a medium saucepan of salted water to a boil. Add the beets, cover, and boil until fork-tender, about 30-40 minutes, depending on the size of the beets. Drain and rinse under cold water. When the beets are cool enough to handle, gently use your thumbs to peel off the skin. Rinse and slice the beets into wedges.
- While the beets cook, heat 1 tablespoon olive oil in a medium skillet over medium heat. When hot, add the pumpkin seeds and toast, tossing constantly until the seeds just start to brown. Immediately remove from heat to a small bowl. Sprinkle with a pinch of salt and toss to coat.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, shallot, salt, and pepper. Taste the dressing and adjust the seasoning.
- Add the beets to the bowl with the dressing and toss to coat thoroughly. Arrange the beets on a serving platter. Sprinkle with toasted pumpkin seeds, crumbled feta, and basil.
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