Beet smoothies are popular in my home. Beet greens are great sautéed for quesadillas. And today I'm sharing a delicious salad made better by beets. I guess you could leave out the beets and the salad would still be good, but why not give them a try?! My guess is you'll find the slightly sweet, slightly bitter flavor not too offensive. And if you don't over-cook them, the beet can add a great texture to this salad.
2 medium beets, cooked and cut into wedges (see below for how I like to cook them)
2 ripe nectarines, cut into wedges
1/4 cup pumpkin seeds, toasted (cook on a dry frying pan for 7-10 minutes)
bed of salad leaves
for the dressing:
3 tsp. honey
2 tsp. dijon mustard
2 tsp balsamic vinegar
2 Tbsp olive oil
There are many different ways to cook beets. My preferred method is to steam them with the skins on. Trim the stems and long root then give the beets a good rinse. Place in your steamer with just enough water so that the beets aren't sitting in water. Bring water to boil, cover, and turn down heat to simmer 20-30 minutes. Test with a knife to see if beets are soft all the way through. Once finished, carefully remove whole beets from steamer and let cool until you can handle them easily. The skins will rub off, but if you'd rather not have bright red pink all day, wear gloves or use a small knife to scrape them off. Now you have peeled, cooked beets ready for use! I steamed four beets, used two for this salad, cut the other two into chunks and put them in the freezer for smoothies.
To assemble the salad:
Start with a bed of salad greens on each plate. Top with nectarine and beet wedges. Add crumbled feta and sprinkle with pumpkin seeds.
Whisk honey, mustard, vinegar, and oil together to make the dressing. Drizzle on top of salad and enjoy!