PCC Pepita Beets with Feta

PCC Pepita Beets with Feta

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Ingredients

  • 3 pounds beets, greens removed and roots scrubbed
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons Dijon mustard
  • Black pepper, to taste
  • 4 green onions, sliced
  • 1 (5-ounce) container basil, leaves cut into ribbons
  • 3 ounces feta cheese, crumbled

Directions

Steam or boil beets until tender, about 20 minutes. Slip off peels under cool, running water while beets are still warm. Chop beets into bite-size pieces.

In a small skillet, toast pumpkin seeds over medium-high heat for 4 minutes.

Mix oil, vinegar, mustard and black pepper in a small bowl. Combine beets, pumpkin seeds, green onions and basil in a large bowl. Dress with vinaigrette and toss to coat. Sprinkle with feta cheese just before serving.