Luscious Beet Salad with Toasted Pumpkin Seeds

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard

¼ teaspoon freshly ground pepper

1 tablespoon finely chopped fresh basil
4 large beets with greens

¼ cup pumpkin seeds, toasted
1 bunch beet greens

3 cups fresh arugula, washed and spun dry
2 scallions, finely chopped

¼ pound feta cheese
Place all dressing ingredients in a jar and shake well and set aside.  Remove greens from beets.  Wash beets and place in a large pot covered with water, bring to a boil.  Lower heat and simmer until beets are fork tender (about an hour).  Set aside to cool.  Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to puff up and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.  To prepare beet greens, put them in a 30-60-second dive into boiling water then out. Squeeze excess water out of the cooked beet greens and chop.  Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes.  Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.  Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad.  Makes 6 servings.  From Feeding the Whole Family by Cynthia Lair.



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