Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas

Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas

Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas

Yield: Serves 6-8


Ingredients

1 bunch beets, tops removed
3 Tbsp. olive oil
¼ cup raw pumpkin seeds
½ cup buttermilk
2 oz. feta cheese
2 Tbsp. lemon juice
2 Tbsp. chives, minced
Kosher salt and freshly ground pepper
½ lb. baby spinach leaves 


Preparation

Method

Oven Temperature: 530-560 degrees

Place the beets in a roasting pan with a half an inch of water and cover tightly with foil.

Flame Height: 3

Roast in the center of the oven for about an hour depending on the size of the beets. They should be easily pierced with the tip of a knife. Set aside to cool, peel under running water and slice into ¼ in. rounds.

Heat 1 Tbsp. of the oil in a small sauté pan in the center of the oven for 5 minutes. Add the pumpkin seeds and cook, stirring often for about 5 minutes or until they turn light brown and begin to pop. Drain on paper towels and sprinkle with salt.

Combine remaining 2 Tbsp. of oil with buttermilk, cheese, lemon juice, salt and pepper in a blender and mix well. Stir in chives.

Arrange spinach leaves on salad plates and fan the beet slices over the top. Drizzle with buttermilk dressing and top with pepitas.



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