Beet Salad With Pumpkin Seeds Recipes

BEET SALAD WITH PUMPKIN SEEDS

Beet Salad With Pumpkin Seeds image

This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.

Provided by Busters friend

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beets, raw without stems and leaves
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon basil, finely chopped, fresh
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra virgin olive oil
1/4 cup pumpkin seeds, roasted, salted
1/2 cup green onion, finely chopped

Steps:

Scrub beets and steam until soft. Remove from heat and cool.
Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

Nutrition Facts : Calories 300.6, Fat 21.3, SaturatedFat 3.1, Sodium 331.4, Carbohydrate 25.2, Fiber 5.3, Sugar 18.5, Protein 6.2

ROASTED BEET SALAD WITH PUMPKIN SEEDS

Roasted Beet Salad With Pumpkin Seeds image

Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.

Provided by Abby Girl

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs beets, fresh
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons lemon juice, fresh
1 pinch salt
Baby Spinach (optional)
1/4 cup pumpkin seeds, toasted

Steps:

Preheat oven to 450.
Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
If making in advance, bring to room temperature before serving.

Nutrition Facts : Calories 150, Fat 7.4, SaturatedFat 1.2, Sodium 153.2, Carbohydrate 19.5, Fiber 3.3, Sugar 15.1, Protein 4

BEETS WITH HORSERADISH AND PUMPKIN SEEDS

Beets With Horseradish and Pumpkin Seeds image

Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.

Provided by Vallery Lomas

Categories salads and dressings, vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small bunch red beets (about 1 pound), washed and leaves removed
1 small bunch golden beets (about 1 pound), washed and leaves removed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup roasted pumpkin seeds

Steps:

Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

BEET, PUMPKIN SEED & FETA SALAD RECIPE - (4.4/5)

Beet, Pumpkin Seed & Feta Salad Recipe - (4.4/5) image

Provided by alexi57

Number Of Ingredients 12

Ingredients

1 1/2 lb beets
1/4 tsp cumin seeds
2 tbsp pumpkin seeds
1 to 2 small shallots
1 small fresh, red chili
2 tbsp flat-leaf parsley
1 garlic clove
4 oz feta (or goat) cheese
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

Steps:

Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the Rouxbe Cooking School lessons on Steaming for more information, if necessary. As the water is coming to a simmer, wash and peel the beets. Cut into approximately 1.5" -inch cubes. Once the water is simmering, place the beets into the steaming basket and set over top of the steamer. Cover with a lid and steam until tender and fully cooked through about, about 30 minutes or so. While the beets are steaming, toast the cumin seeds. Place a small skillet set over medium heat and toast the seeds just until fragrant. Set aside. Toast the pumpkin seeds until just golden, if desired. Next, emince the shallots lengthwise and finely dice the chili. Roughly chop the parsley and set aside. Mince the garlic and place into a small jar. Add the sherry and extra-virgin olive oil. Season with salt and pepper to taste. Shake to emulsify. Taste for seasoning and adjust to your liking. Finally, crumble the cheese and set aside. Once the beets are tender and cooked through, remove from the steamer basket and place into a large bowl. Set aside to cool. Once the beets have cooled to room temperature, shake the vinaigrette again to emulsify. Pour over top. Add the toasted cumin seeds and toss to coat. Taste the beets for seasoning, adding a bit of salt and pepper as desired, keeping in mind how salty the cheese is. Note: If this salad is tossed with the cheese, it will turn pink; therefore, it is best to assemble the salad in layers. Divide some of the beets among the plates. Sprinkle with the pumpkin seeds, feta cheese, sliced onions, chilies and parsley and repeat until the ingredients are used up. Serve.

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