Recipes

Recipe: Heirloom beet salad with salted pumpkin seeds & feta

Recipe: Heirloom beet salad with salted pumpkin seeds & feta

Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

Recipes

Recipe: Heirloom beet salad with salted pumpkin seeds & feta

Beets, pumpkin seeds and feta cheese mingle on a bed of greens for a salad that's just right for the season. 

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Ingredients

  • 4 lbs beets, mixed colours
  • 1⁄2  cup + 2 tbsp extra-virgin olive oil, divided
  • 1⁄2  tsp kosher salt
  • 6 tbsp sherry vinegar
  • 1 shallot, thinly sliced
  • 4 cups packed watercress leaves
  • 1⁄4  cup House Vinaigrette (see recipe below)
  • 1⁄4  cup Salted Pumpkin Seeds (see recipe below)
  • 4 oz feta cheese, crumbled
  • Kosher salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 400°F. Remove and discard the greens from the beets, leaving about 1⁄2 inch of the stems. Scrub the beets, pat dry with paper towels and toss with 2 tablespoons of the olive oil and the salt. Place the beets in a large roasting pan along with 1⁄4 cup water. Cover the pan tightly with foil and roast the beets until tender when pierced with a knife, about 40 minutes. When the beets are cool enough to handle, peel, then slice into wedges; set aside.

2. In a medium bowl, whisk the remaining olive oil with the sherry vinegar and shallot. Add the beets and stir well to coat. Refriger- ate for at least 2 hours or up to overnight. Drain the beets and discard the marinade.

3. In a medium serving bowl, gently toss the beets with the watercress; add the House Vinaigrette and toss again. Garnish with the Salted Pumpkin Seeds and feta. Season with salt and pepper; serve.

Serves 4

 

House Vinaigrette

Ingredients 

  • 3 tbsp chopped red onion
  • 2⁄3 cup extra virgin olive oil
  • 1⁄4 cup canola oil
  • 1⁄4 cup unseasoned rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp grainy Dijon mustard
  • Kosher salt and freshly ground black pepper to taste

Directions

1. Add all ingredients to a blender and blend until smooth and creamy, about 1 minute. Store in the fridge for up to five days.

Makes 1 1/2 cups

 

Salted pumpkin seeds

Ingredients

  • 11⁄2 cups raw pumpkin seeds
  • 1 tsp extra-virgin olive oil
  • 1⁄4 tsp kosher salt

Directions

1. Toast the pumpkin seeds in a large cast iron skillet over medium heat, stirring constantly, until puffy and slightly browned, about 10 minutes. Drizzle with the olive oil, sprinkle with the salt and stir to coat. Remove from the heat. Serve warm or at room temperature. Store in an airtight container for up to three days.

Makes 1 1/2 cups

 


Excerpted from Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons by Jeff Crump and Bettina Schormann. Recipes Copyright © 2018. Excerpted by permission of Penguin Canada. All rights reserved.

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"Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons" by Jeff Crump and Bettina Schormann, $35, amazon.ca

 

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Recipe: Heirloom beet salad with salted pumpkin seeds & feta

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